wilkes

I always use the drippings, butter, milk, flour, salt and pepper. You may need alittle water also so its not too thick.

Giblet Gravy
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup drippings from roasting pan that have been skimmed of fat
1 cup chicken broth
salt and freshly ground pepper, to taste
1 tablespoon dry Sherry (not cooking sherry)
1 to 1-1/2 cups turkey giblets (chopped pieces of cooked liver and neck)
The Giblets: I use just the liver and pieces off the neck (I give the gizzard to the cat, and my husband eats the heart.) I always cook the neck with the turkey -- tuck it down in a corner of the pan. You can cook the liver the same way: submerge it in the broth in the roasting pan about 30 minutes before you expect the turkey to be done, or you can put it in a small saucepan, cover with a cup or so of lightly salted water and simmer it for 30 minutes. Since burner space is at a premium when preparing a holiday meal, I usually opt for the cook-it-with-the-turkey method.
Over medium-low heat, melt the butter in a large saucepan until it is bubbly, sprinkle in the flour and stir quickly for a minute or so to cook the flour. Slowly stir in the turkey drippings and chicken stock, and cook over medium heat, stirring constantly, until the gravy is smooth and thickened. (Note about lumps: Lumps are nothing to be embarrassed about. They happen. If you've got some lumps and want to get rid of them, strain the gravy now, because you won't be able to after you add the giblets.)
Reduce heat to low, and check the seasonings. Add salt and pepper only if you think it is necessary. Add the giblets and simmer for about 10 minutes.
You can make your gravy early, keep it warm, and heat it back up a bit just before serving, if you like
Dressing
1 large bag Cornbread or Herbed stuffing mix
2 stalks celery chopped fine.More if you like
Giblets cooked and chopped (optional)
1 Onion chopped fine , More if you like
1/2 Stick butter
Chicken broth ,,Maybe 16 oz
Lg can mushrooms ,drained
1 Tsp pepper flakes if you like hot
Saute onions,celery and mushrooms in the butter
Mix all together add broth a little at the time.
Stir gently till well moistened.
For a dryer dressing use less broth ,for a moist use more.
When it is mixed put in a greased 9x13 dish and
bake at 375º till golden brown
Giblet Turkey Gravy

Turkey giblets
3 cups water
1/2 cup flour

Take the giblets (neck, gizzard, heart, liver) and rinse under cold water.
Place in a saucepan with 3 cups water. Bring to a boil, cover and reduce
to a mild simmer. Simmer for one hour. After an hour, turn off heat. Leave
covered until ready for use.
Make gravy in pan in which turkey was roasted. Begin by skimming off fat,
being sure to save sediments and broth to be set aside.
Reserve 1/2 cup fat. Remove giblets from saucepan and discard. Return
reserved fat to roasting pan.
Measure drippings and enough broth from giblets to make 6 cups and set
aside.
Place roasting pan with fat over medium heat and blend in flour, stirring
and cooking until bubbly.
Stirring all the while, Add measured broth and drippings to mixture in
roasting pan and cook, stirring all the while, until thickened,. Season to
taste with salt and black pepper.

I have always used the drippings, my MIL uses the stock....

I would love some input.

I love gravy

But with Thanksgiving on it's way I'm curious how folks make their turky gravy?

With the stock from the neck and giblets...or from the drippings from the turkey?