Turkey Gravy

Prep: 20 min Cook: 80 min

Ingredients:

• 2/3 stick butter, divided
  
• 1 med yellow onion, diced
• 3 cloves garlic, minced
• 4-6, 14 oz cans low sodium chicken broth
• 1 stalk celery, sliced
• 1 sprig fresh rosemary leaves, chopped
• 1 sprig fresh thyme
• 1 sprig fresh sage, leaves removed & stem chopped
  
• Turkey Giblets
• 1/3 c flour
• salt & pepper to taste
  

Directions:

1. Melt 1/3 stick butter in a pot.
2. Saute onion & garlic in butter.
   
3. Add broth to pot & bring to a simmer.
4. Toss in celery, rosemary, thyme & chopped sage stem (reserve leaves).
   
5. Add Turkey giblets & simmer for 1 hour.
6. Add liquid from cooked turkey.
7. Remove giblets from pot.
8. Cut up the heart, liver & meat from the neck & return all meat back to the pot (discard neck bone).
9. Heat remaining butter in a small pan until melted.
10. Whisk flour into butter to form rue.
11. Gradually add gravy broth to rue loosening it.
12. Transfer rue slowly to gravy, constantly stirring to avoid lumps.
13. Season with salt pepper & sage leaves.