Giblet Gravy - cooking recipe

Ingredients

Neck and Giblets
1 stalk of celery
4 cups water
2 Tbsp. pan drippings from turkey
2 Tbsp. flour
1 cup giblet stock
2 eggs boiled, chopped
Salt and Pepper to taste

Preparation

Cook giblet and neck with stalk of celery for 1 1/2 to 2 hours in 4 cups of water.
Remove from heat and pick meat from neck and chop giblets.
Reserve broth.
Combine drippings and flour.
Stir until smooth.
Gradually add giblet stock and eggs while cooking over low to medium heat.
Cook until desired thickness.
Stir in meat pieces.
Add salt and pepper to taste.