Classic giblet gravy to go with your Thanksgiving bird, stuffing and mashed potatoes.

Giblet Gravy

Giblets and neck from 1 turkey

1 small onion, chopped

3 cups water

2 stalks celery, chopped

1/4 teaspoon poultry seasoning

1/4 teaspoon marjoram leaves

1/4 teaspoon rubbed sage

1/4 teaspoon ground thyme

1/4 teaspoon pepper

1 teaspoon salt

2 tablespoons cornstarch

1/4 cup water

1. Combine first 3 ingredients in a saucepan. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until giblets are fork-tender. Drain, reserving broth.
2. Remove meat from neck; coarsely chop neck meat and giblets; set aside.
3. Add water to reserved broth to equal 3 cups. combine broth, chopped neck meat, giblets and next 7 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 to 45 minutes.
4. Combine cornstarch and 1/4 cup water; stir into broth mixture. Bring to a boil; boil 1 minute.
5. Serve gravy hot over turkey and dressing.

Makes 2 2/3 cups.