Giblet Cream Gravy

I got this recipe from one of my food mags several years ago. (I believe it was Bon Apitite)The prep time includes boiling the stock and giblets. I usually serve Honey-Brined Turkey with this, as was suggested in the magazine. You can find the recipe here in the "Zaar". That turkey and this gravy are delicious served together!

• Ready In: 2 hrs 5 mins
• Yields: 3-4 cups

Ingredients

•  reserved  turkey giblets
• 6  cups water
• 3 1⁄2 cups  canned reduced-sodium chicken broth
• 2  carrots, coursely chopped
• 1  large onion, halved
• 1  stalk celery, chopped
• 1  small bay leaf
• 5  tablespoons butter
• 5  tablespoons all-purpose flour
• 1⁄4 cup  whipping cream

Directions

1. While your turkey cooks, place giblets in large sauce pan.
2. Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celeryand bay leaf.
3. Simmer over medium heatuntil stock is reduced to around 3 cups.
4. (about 2 hours) Strain the stock into a bowl.
5. Chop giblets.
6. Set aside.
7. Melt 5 T butter in large heavy saucepan over medium heat.
8. Add 5 T flour and whisk 2 minutes.
9. Gradually add turkey stock, cream and up to 1 cup of turkey pan juices.
10. Simmer gravy until desired consistency, whisking occasionally.
11. Add chopped giblets.
12. Season to taste with salt and pepper.