Giblet Gravy

• Giblets and neck from 1 turkey
• 4 cups water
• 1/2 cup butter or margarine
• 1 small onion, chopped
• 1 celery rib, chopped
• 1 carrot, chopped
• 1/4 cup all-purpose flour
• 2 egg yolks
• 1/2 cup half-and-half
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon poultry seasoning
• Garnish: fresh parsley sprig

1. Bring giblets, neck, and 4 cups water to a boil in a medium saucepan over medium heat. Cover, reduce heat, and simmer 45 minutes or until tender. Drain, reserving broth. Chop giblets and neck meat, and set aside.
2. Melt butter in a large skillet over medium heat; add chopped vegetables, and saute 5 minutes. Add flour, stirring until smooth. Add reserved broth; cook, stirring constantly, 10 minutes or until thickened. Reduce heat to low. Remove vegetables using a hand-held, wire-mesh strainer, and discard, leaving gravy in skillet.
3. Whisk together egg yolks and half-and-half. Gradually stir about one-fourth of hot gravy into yolk mixture; add to remaining hot gravy. Add giblets and neck meat; cook, stirring constantly, 4 to 5 minutes or until a thermometer registers 160u0b0. Stir in salt, pepper, and seasoning. Serve immediately. Garnish, if desired.

neck from, water, butter, onion, celery, carrot, allpurpose, egg yolks, salt, pepper, poultry seasoning, parsley sprig

Taken from www.myrecipes.com/recipe/giblet-gravy-1 (may not work)