Turkey Gravy

Giblets, liver, heart, tail and neck from turkey
1 bayleaf
1 medium onion, quartered
2 ribs celery, chopped
Pan juices
Pepper, garlic powder, chicken bouillon powder
Cornstarch

Place turkey parts, bayleaf, onion, and celery in a medium saucepan. Add water to cover by 3".
Bring to a boil, skimming surface of any scum. Simmer for 2 hours.
Strain broth and skim off fat from surface.
Before serving, add any defatted pan juices from roast turkey.
Season with pepper, garlic powder and chicken bouillon powder.
Thicken with a cornstarch and water slurry.
Serve hot with turkey.

Makes 4 cups

Course: 
Sides