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1
Saute the celery and onions in 2 tablespoons of butter in a medium stock pot over high heat.
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2
Add fresh herbs, chicken stock and giblets except for the liver you don't want to cook the liver in the stock because it tends to make for a slightly bitter gravy.
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3
Bring the stock to a boil, then reduce and simmer for 45-60 minutes.
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4
Meanwhile, clean all fat from the liver and make sure to remove the gall bladder if it is still intact.
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5
Finely mince the cleaned liver, then saute in two tablespoons of butter in a small saucepan over high heat.
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6
Some blood will be released by the liver, continue to cook until that stops happening.
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7
Remove from heat and reserve for later.
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8
Strain the stock and return to the stock pot and return to a rolling boil.
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9
In a small mixing bowl, combine the flour and water.
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10
Whisk until there are no lumps.
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11
(this can be done with warm water to make it a little easier).
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12
Add in the turkey pan drippings (if you like), then the flour-water mixture a tablespoon at a time, whisking constantly until the gravy has thickened to the desired consistency.
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13
Add in the reserved chopped liver and puree with a hand blender to make a smooth gravy.
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14
You can also leave it un-blended if you like the texture with the chopped liver.
