Serves:

Ingredients:

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,
Oleo, or butter
Flour
Salt
Freshly ground pepper

Method:

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.
Larry Bibich