The only gravy we want on our Thanksgiving table. Ingredients - Giblets and neck from a turkey - 5 cups turkey broth (store-bought or homemade) - 1 cup chopped onion (from 1 small) - 1/2 cup diced carrot (from 1 medium) - 1/2 cup chopped celery (from 1 large stalk) - 1 bay leaf - 1 tsp. dried thyme - Pan drippings from roasting the turkey - Unsalted butter, as needed - 1/4 cup all-purpose flour - 2 hard-cooked eggs, peeled and finely chopped (optional) - Kosher salt and ground black pepper Directions 1. Place giblets in a large saucepan. 2. Add the turkey broth, onion, carrot, celery, bay leaf, and thyme. 3. Bring to a boil, reduce the heat, and simmer gently for 1 hour or until the broth reduces to 3 cups. 4. Strain the broth over a large bowl or second saucepan, and reserve the solids. Return the broth to the saucepan and keep warm over low heat. 5. When cool enough to handle, finely chop the giblets and place in a small bowl. Pull the meat from the neck, and add to the bowl. Discar...