Giblet Gravy

Giblet Wild Mushroom Gravy
1 turkey neck
1 turkey heart
1 turkey liver
1 turkey gizzard
1 carrot, chopped
1 rib celery, chopped
10 shallots, peeled (and previously roasted for 1 hour-optional)
4 cloves garlic, peeled (and previously roasted for 1 hour-optional)
4-6 cups homemade organic, free-range chicken or turkey stock
3/4 cup mixed dried wild mushrooms, such as chanterelles and/or porcinis
Additional chicken, turkey, or vegetable stock if necessary

For the broth:

In a pot, boil turkey neck and heart, carrot, celery, shallots and garlic in chicken or turkey stock. Reduce heat to a simmer and cook for 1 hour. This broth can be used in the bottom of the turkey roasting pan and to moisten the stuffing, and additional stock can be added and simmered with the giblets and vegetables if more is needed.

For the gravy:

When the turkey has been removed to a serving dish to rest, pour remaining giblet stock into the roasting pan on the stove over 2 burners. Bring to a simmer over medium-high heat, scraping up the brown bits. Whisk well. Strain out the solids by pouring the gravy through a colander back into a small pot. Bring the liquid to a boil and season with salt and pepper. Serve with basic roast turkey or pomegranate roast turkey.