Perfect Gravy

• Turkey giblets and neck bone
• 6 cups reduced-sodium chicken broth
• 2 large onions, sliced
• 2 medium carrots, sliced
• 1 cup white wine or water
• 1/2 cup chopped celery leaves
• 6 garlic cloves
• 1 bay leaf
• 3/4 cup butter, cubed
• 3/4 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

1. Place the giblets, neck bone, broth, onions, carrots, wine, celery leaves, garlic and bay leaf in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
2. Strain and discard giblets, neck bone, vegetables and bay leaf. Set cooking juices aside; cool slightly. (Refrigerate if made ahead.)
3. Just before serving, in a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

turkey giblets, chicken broth, onions, carrots, white wine, celery, garlic, bay leaf, butter, flour, salt, pepper

Taken from www.tasteofhome.com/recipes/perfect-gravy/ (may not work)