Save the giblets! Making a rich turkey stock out of them is the secret to delicious Thanksgiving gravy.
Step 1: Saute vegetables Melt 3 tablespoons of butter in a medium-sized saucepan and saute the vegetables until the onions are translucent, about 10 minutes.
Step 2: Save the giblets! Remove the giblets -- the edible organs that come packaged inside the turkey along with its neck -- from their wrapping. Rinse them, pat them dry, and add them to the saucepan -- with the exception of the liver, which makes the stock bitter unless it's cooked separately. Pour in 6 cups of cold water, or 5 cups of water and 1 cup of white wine, and the remaining ingredients.
TIP: Substitute half of the water with chicken broth for a meatier stock.
Step 3: Simmer Reduce heat, cover partially, and simmer until it reduces to 4 cups, about 2 hours. Periodically skim the foam that forms on the surface.
Step 4: Strain Strain the stock through a fine-mesh sieve into a bowl and toss the solids. When the stock cools, skim off and discard any fat. Use the stock immediately, or cover and refrigerate it for up to 1 week.
FACT: Giblet pie was a popular budget dish in post-World War II England.