Turkey Gravy Recipe

When you need a bunch of really good turkey gravy, here's what to do:

Ingredients:
32oz of turkey or chicken broth (I use the kind in a box, organic, free-range, if possible)
giblets from your turkey
1 can of cream of chicken condensed soup (or cream of celery)
about 2/3 cup flour
2-3 cups of turkey drippings from your hot, roasted turkey. I use a baster to get it out of the roaster/bag.

Reserve about 1 1/2 cups of broth. In a large saucepan, combine the remaining broth and turkey drippings. Add rinsed giblets and simmer about 30 minutes. Remove the giblets, skin the gizzards, and cut all the giblets up into tiny little pieces. Put them back in the broth. Add the can of soup. Whisk together reserved broth (cool) and flour. Whisk this flour mixture into the pan of simmering broth and drippings. Simmer for 5 minutes, whisk constantly. If your gravy is not thick enough, make more thickener. Do this by whisking together a 1/2 cup flour with 1/2 cup of cool milk or cool broth, then add it to the gravy. Simmer five more minutes, whisking constantly. Add black pepper to taste. The soup and broth usually contain plenty of salt for the gravy. Serve hot.
You can add the little bag of "gravy" that's included with your turkey too, if you wish.

And, if you end up with more gravy than you need, the gravy is great to add to a pot of turkey noodle soup, which is also a good way to use up left over turkey!