Remove liver and set aside. In saucepan, cover giblets and meck with lightly salted cold water; add a few celery leaves and onion slices. Cover and simmer 1 hour; add liver and simmer 20-30 minutes. Remove and chop giblets. Discard neck. Reserve 2 C broth. Skim 0.5C turkey fat from pan juices. Gather 2C juices, adding water if nec. to make 2C. Combine turkey fat with half C flour in saucepan. Begin heating. Whisk in broth and juices. Whisk in half and half. Stir in giblets. Cook until thickened and bubbly, then 1 minute more. Stir in brandy. This makes tons of gravy....plenty for leftovers. You can easily cut the recipe in half. Someone asked for a good gravy recipe. Gail posted one last year that I "fiddled" with a bit....it has become my all time favorite.... Food & Wine RT [*] Category 2, Topic 25 Message 197 Thu Nov 26, 1992 WYF.4.LYF [Choc. Queen] at 12:12 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 0.8