Turkey Giblet Stock

That bag of stuff you get in the turkey is disgusting right? You throw it in the bin or maybe give it to your pet don't you? Well you could make stock out of it. This is what I do

1. 1

   Start by taking the turkey neck and make a few good bangs on in with a knife right into the bone to release the juices from the marrow
   
   Roughly chop the vegetables
   
   What you need for this is either a thick bottomed, high sided roasting tin or a large frying pan, either way heat up some oil to a medium heat and start to fry the giblets
   
   Once they're sealed add the veg and the herbs - don't chop them or separate them from the stems or anything, you're going to remove them later and it makes it easier to remove them if they're whole
   
   Fry the veg until they start to brown and soften and are releasing their natural sweetness. Add some seasoning and Worcester sauce at this point and cover but reduce the heat
   
   Leave it a few minutes to allow some steam to build, take off the lid and generously dust with seasoned flour this is the first stage of the thickening process (By generously I mean ensure the meat is completely covered and the veg is well coated as well)and there is flour elsewhere in the pan)
   
   Add about enough boiling water to cover the base of the pan to the depth of about a quarter of an inch and start to stir in the flour, at this point it might be a good idea to use a balloon whisk which will allow the flour to mix more easily
   
   Add about half a teaspoon of gravy browning and start to mix, you'll need to make sure that everything gets well mixed (I use a potato masher to get everything I can out of all the things in the stock)
   
   You might find it helps to put all the solid ingredients to one side and concentrate on mixing the stock
   
   As the process goes on you will find that the stock keeps reducing and you will need to keep adding water, to loosen the mix this is perfectly fine, what you're looking for is a sort of biscuity coloured stock
   
   Dissolve cranberry sauce in the stock when you've got a colour and taste you're happy with (redcurrant jelly works as well)
   
   Strain through a sieve and keep it in a jar or whatever until you need it
   
   You don't get an endless amount from this but what you do get is pretty much gold. If you want more then add stock cubes to it. Obviously you need to add seasoning as you go and the more you reduce the more the flavour intensifies.
   
   You can make this the day before and then add it the bottom of the roasting tray on Christmas day after you've skimmed the fat for unbelievably good gravy. Bring it up to the boil and add more seasoning, more gravy browning, and more cranberry sauce, also some gravy powder to thicken then simmer it to reduce it and let it thicken down and a minute or so before you take it off the heat add a few drops of lemon juice or white wine vinegar