Gravy

Place liver in the refrigerator.

Place neck, heart and gizzard in a large skillet.

Add water.

Add black peppercorns, bay leaves, together with chopped celery, carrots and onions.

Boil 2 hours, then add liver for last 15 minutes.

Take meat out, chop up and pull skin off of neck.

Take meat, skin and remaining mixture from the pan (after removing bay leaves) and blend well together with drippings from the turkey pan.  In skillet, slowly add drippings from turkey pan whisking and adding flour to brown and thicken together with salt and pepper, and then slowly add mixture from blender to the pan.

ALTERNATE VERSION:

QUICK FIX IF NO GRAVY AVAILABLE USING JAPANESE CURRY BLOCK-VEGETARIAN GRAVY

Here’s how to make Curry Block Gravy

Start by combining 2½ cups water in a small saucepan with a few sprigs of rosemary and thyme, and a splash each of soy sauce and vinegar. (My favorites here are apple cider vinegar or unseasoned rice vinegar.) Bring it to a rolling boil, then turn down the heat and let simmer for 2–3 minutes.

Remove and discard the rosemary and thyme, then plop in 1 Japanese curry block. Thoroughly whisk until there are no lumps, and the gravy is smooth and silky. Serve immediately or cool and refrigerate for later; you can make this a few days ahead and reheat gently, whisking to restore its smoothness.

Whether drizzled over mashed potatoes, poured generously over roasted brussels sprouts, or served alongside plant-based meat alternatives (we see you, Tofurky loyalists), this vegetarian gravy ensures no one feels left behind at the holiday table.