I'm old fashioned, Andy...I'd do it a little differnetly.
First of all, if you can find some chicken fat, that would be wonderful. If not, bacon grease will do.
In a good-sized sauce-pan, boil your giblets, turkey neck, and chicken fat until the liquid is gone and it's almost burned. Add chicken stock, bring back to a boil, and add chopped giblets. Let cool in fridge, skim off the fat, (or use bacon grease) and make a roux with the fat and and an equal amount of flour in a sauce-pan. Add liquid/gel from the boiled giblets, seasonings, and more liquid of choice as needed (1 can of cream of chicken soup or good brand of turkey gravy works great).
Let cook until thickened.
If you use the soup or gravy, go easy on the salt.
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