Turkey gravy

• 1 turkey neck
• 1 turkey liver
• 1 turkey heart
• 1 stick celery
• 1 onion
• 1 carrot
• 1 bayleaf
• 1 1/2 liter water
• 1 stock cube
• 1 small glass white wine
• 1 tsp corn flour

1. When you buy the turkey, ask the butcher to put the neck and giblets in another bag and put them in the fridge.
2. When you are ready to make the gravy (you can do it while the turkey is roasting or you can make the stock the day before and leave it in the fridge), put them in a pan with the vegetables and the bayleaf and when it starts to boil, cover, turn heat down to minimum and leave to simmer for an hour and a half.
3. Strain the liquid into a smaller saucepan (you can use the other ingredients for your pet dog's Christmas Dinner if you have one!).
4. Add the stock cube at this stage if you are going to use one.
5. This is where you either transfer to an airtight container, leave to cool and put in the fridge for tomorrow OR carry on.
6. When the turkey is ready, separate the juices from the roasting tray
7. and put them into the pan
8. Dissolve the corn flour in the white wine (and pour a glass for yourself!!)
9. and add to the pan.
10. Turn the heat up and simmer for 15 minutes to thicken
11. When you have put the turkey onto the carving plate, pour the gravy into the roasting tray to get all the tasty bits that have stuck to it
12. Carefully pour back into the pan, test for salt and pepper and add if necessary.
13. Turn the heat up if you want it to thicken more.
14. Enjoy!
15. !

turkey neck, turkey, turkey heart, celery, onion, carrot, bayleaf, water, cube, glass white wine, corn flour

Taken from cookpad.com/us/recipes/319721-turkey-gravy (may not work)