Let’s make gravy. I’m Anthony Dias Blue with the Blue Lifestyle Minute sponsored by CUISINART. Simmer One celery stalk, Two carrots, a few parsley sprigs and turkey giblets in Two cups of chicken broth. (Giblets are those innards that come with the turkey.) Simmer for One and a half hours, until tender. Strain the broth and pour into a bowl. Remove the gristle from the gizzard and chop the gizzard, liver and neck meat. Return the chopped meat to the broth and store it, overnight, in the fridge. The next day, saute half a pound of chicken livers in fat or butter until brown. Chop the livers, reserve. Combine half a cup of flour and half a cup of melted fat to make a thick, smooth roux. Add the broth, chopped giblets and chicken livers, and simmer over low heat. Add the pan drippings. Et Voila! I’m Anthony Dias Blue sponsored by CUISINART-fine small appliances and cookware. Visit CUISINART.COM. This is the Blue Lifestyle Minute, visit our website at bluelifestyle.com.