Categories: Sauces, Lamb 
      Yield: 8 servings 
  
           Giblets, wing tips, and neck 
           Bones from turkey 
      2 qt Cold water 
      1 lg Onion, chopped 
      2    Ribs, celery, chopped 
      3 tb Shopped parsley 
           Fat can be poultry fat, ole 
           Or butter 
           Flour 
           Salt 
           Freshly ground pepper 
  
  While turkey cooks (or the day before), cover the giblets, wing tips and 
  neck bones with water in a large pot. Add onion, celery and parsley and 
  simmer 2 hours. Strain broth and reserve for gravy. Pick meat from neck and 
  wing tips; finely chop all giblets and meat. Pour turkey drippings into 
  bowl; let stand a few minutes or chill in refrigerator until fat rises to 
  the top. Skim off the fat. 
                    THIS IS THE PERFECT GRAVY by Ann Criswell For each 2 cups 
  gravy desired, use 3 tablespoons fat, 3 tablespoons flour and 2 cups of 
  liquid (meat juices or broth, vegetable juice, bouillon and/or water). 
  Measure fat into saucepan. Over low heat, blend in flour; cook until 
  bubbly, stirring constantly with a wire whisk. If desired, brown fat and 
  flour slightly to give more color and flavor.  Remove pan from heat. Stir 
  in liquid and whisk constantly until blended with fat-flour mixture.  Add 
  chopped giblets. Summer gently about 5 minutes.  Correct the salt and 
  pepper to taste. Makes 8-1/2 cup servings.