Whole turkey or chicken
4 ounces turkey or chicken giblets plus the neck
1 stalk celery with leaves, cut up
1/2 small onion, cut up
Pan drippings from roasted turkey or chicken
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
Roast turkey or chicken. Rinse giblets and neck. Refrigerate liver until needed. In a medium saucepan combine remaining giblets, neck, celery, onion, and enough lightly salted water to cover. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Add liver. Simmer, covered, for 20 to 30 minutes more for turkey (5 to 10 minutes more for chicken) or until tender. Remove giblets and finely chop. Discard neck. Strain broth. Discard vegetables. Cover and chill giblets and broth while turkey or chicken roasts.
Add enough reserved broth to remaining drippings in the measuring cup to equal 2 cups. Add broth mixture all at once to flour mixture in the saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in chopped giblets. Heat through.
Makes 2-1/2 cups.
If there is no fat, use 1/4 cup melted butter.
Per Serving: cal. (kcal) 85, Fat, total (g) 7, chol. (mg) 56, sat. fat (g) 4, carb. (g) 3, Monounsaturated fat (g) 2, pro. (g) 3, vit. A (IU) 1069, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 36, Cobalamin (Vit. B12) (µg) 3, sodium (mg) 150, Potassium (mg) 51, calcium (mg) 10, iron (mg) 1, Very Lean Meat () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet