Turkey Gravy

• 1 each onions sliced
• 2 cups juice from pan, add water if needed
• 1/2 cup lard skimmed from turkey drippings
• 1 cup light cream (half&half)
• 1 x turkey giblets and neck
• 1 x celery leaves
• 4 tablespoons brandy

1. Remove liver and set aside.
2. In saucepan, cover giblets and meck with lightly salted cold water; add a few celery leaves and onion slices.
3. Cover and simmer 1 hour; add liver and simmer 20 to 30 minutes.
4. Remove and chop giblets.
5. Discard neck.
6. Reserve 2 cup broth.
7. Skim 1/2C turkey fat from pan juices.
8. Gather 2C juices, adding water if nec.
9. to make 2C.
10. Combine turkey fat with 1/2 cup flour in saucepan.
11. Begin heating.
12. Whisk in broth and juices.
13. Whisk in half and half.
14. Stir in giblets.
15. Cook until thickened and bubbly, then 1 minute more.
16. Stir in brandy.

onions, water, lard skimmed from turkey, light cream, turkey giblets, celery, brandy

Taken from recipeland.com/recipe/v/turkey-gravy-36181 (may not work)