Cajun Turkey Gravy Recipe

Place giblets and neck in a saucepan with enough water to cover by 2 inches; bring to a boil reduce heat to low and simmer until cooked through 30 to 45 minutes. Transfer giblets and neck to a cutting board.

Finely mince heart liver and gizzard meat; reserve 1/3 cup minced meat. Remove meat from neck and finely mince. Mash neck meat in a mortar with a pestle.

Heat oil in large saucepan over medium-high heat. Saute green bell pepper in hot oil until fragrant and slightly softened about 1 minute. Pour water and broth into saucepan. Immediately whisk cornstarch and flour into broth mixture until smooth.

Stir minced meat mashed neck meat cubed turkey milk vinegar sugar salt black pepper cayenne pepper garlic powder onion powder and dried parsley flakes into broth mixture; bring to a boil reduce heat to low and simmer whisking occasionally until gravy is thick 30 to 35 minutes.