turkey giblets, neck, gizzard and liver
salt and pepper
1 t sage
1 stalk celery, chopped
1 small onion, chopped
2-4 T gluten-free flour seasoned with salt and pepper
water or turkey stock
Boil giblets, salt, pepper, sage, celery and onion in water. Simmer 2-3 hours. When meat starts to fall away from the neck bones, strain liquid into a blender. Puree chopped liver, gizzard and neck meat in blender. Blend in seasoned flour.
When Turkey is done roasting, remove fat and pour contents of blender into roaster. Whisk and add a little water or turkey stock until desired consistency. Bake at 400-450 degrees for 15 minutes (while Turkey is cooling). Add more water or turkey stock and whisk if necessary. Should be the last thing put on the table so that it is very hot.
WASTE NOT WANT NOT