The holidays are the time for friends, family, turkey and gravy! There are about a million recipes for turkey gravy and here is another. This one happens to be one of Smoky's personal favorites! He says......
Hope that you have a great Thanksgiving. Just remember to relax and enjoy. Have fun.
Take the giblets, including the neckbones and simmer them until done with just enough water to keep covered. Remove the heart, liver and gizzard when done, add:
1 stalk celery
1 small onion, quartered
Simmer with neck bone for an hour or two. Remove the neck bone and, when it is cool enough, pick out the meat and return the meat to the pot. Add to this the drippings from the turkey. Remove the veggies, skim off the fat to a small frying pan and add flour to the pan equal to the fat. Constantly stir until it turns tan colored, then pour in enough stock to make a thick paste. Spoon this paste into the boiling stock and stir while it thickens. Add until you have the right consistency. Chop organ meats and return to the pot. Chop:
Two hard-boiled eggs to add at the last minute.
1/2 t. ground thyme
1/2 t. rubbed sage
1/2 ground bay
salt and fresh ground black pepper to taste
Adjust seasonings as needed.