• Giblets, rinsed well
• ¼ cup reserved herbs (from turkey recipe)
• ½ head reserved garlic (from turkey recipe)
• 2 tbs unsalted butter
• 4 tbs flour
• 1 14 oz can chicken (or turkey) stock
• 2 tbs heavy cream
• Kosher salt and freshly ground black pepper

In a saucepan, cover the giblets, herbs and garlic with lightly salted water. Heat to a boil and then lower to a simmer. Cook, uncovered for 30 minutes.

When the turkey is done, pour the drippings into a fat separator, pressing the herbs and garlic through a strainer. Set aside drippings and discard herbs. Deglaze the turkey pan with the wine scraping up the brown bits with a wooden spoon.

Place the roasting pan on the stovetop and melt the butter over medium heat until bubbly. Gradually add the flour, whisking until the roux is lightly browned.

Slowly add the drippings and half the chicken stock to the roux, stirring for 2-3 minutes or until smooth. Add the remaining stock and stir until the gravy reduces and thickens.

Finely chop the giblets and fold them in. Stir in the cream. Season to taste – and serve with turkey.