turkey neck and giblets
1 qt turkey stock; or chicken stock
large onion; sliced
1/4 cup parsley
1 bay leaf
2 tbsp butter
2 tbsp cornstarch
salt; to taste
pepper; to taste

1. Simmer stock, giblets, neck, onion, parsley and bay leaf for two hours.

2. Strain the broth and add to roasting pan and deglaze over medium heat.

3. Add butter and cornstarch and stir until gravy thickens.

4. Add salt and pepper to taste.