Giblet Gravy

• 1 cup dry white wine
• 6 tablespoons all-purpose flour
• 4 cups turkey giblet stock, including the reserved cooked neck and giblets

1. Skim fat from pan juices, reserving 1/3 cup fat, and deglaze pan with white wine over moderately high heat, scraping up brown bits.
2. Bring white wine to a boil and remove pan from heat.
3. In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes.
4. Add white wine mixture and stock or broth in a stream, whisking, and simmer, whisking occasionally, 5 minutes.
5. Season gravy with salt and pepper and transfer to a hot gravy boat.

white wine, allpurpose, turkey giblet stock

Taken from www.foodnetwork.com/recipes/giblet-gravy-recipe.html (may not work)