Yield: 2½ Cups

• Giblets, Wing Tips and Neck from the Turkey
  
• 1yellow onion
  
• 1bay leaf
  
• 4 sprigs fresh thyme or ¼ teaspoon dried thyme
  
• ¼ cup flour
  
• 4 cups turkey or chicken stock reserved
  
• 1 tablespoon chopped fresh flat leaf parsley
  
• ½ teaspoon fresh cracked black pepper
  
• ½ teaspoon kosher salt
  

Place the giblets (except the liver), wing tips and neck in a medium sauce pan. Add the onions, bay leaf, thyme and enough cold water to cover. Over high heat, bring to a simmer. Skim the mixture; reduce the heat and simmer slowly for 1½ hours or until the giblets are very tender. Strain the stock and cool. Peel the tough skin from the gizzard. Discard skin, slice gizzard and reserve for gravy.

When the turkey is done, remove it from the roasting pan and keep warm. Skim most of the fat from the roasting pan. Whisk together the flour and the cool stock and add to the pan. Pace over medium heat and stir with a wooden spoon, scraping up the brown bits in the bottom of the pan. Lower the heat and simmer for 10 to 15 minutes or until the gravy has thickened. Add the cream, parsley, giblets and seasonings and remove from the heat. Adjust seasoning to taste.

When ready to serve, return the gravy to the stove, return to a simmer over medium heat and then serve immediately.