Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
1 pound turkey giblets and neck
1½ quarts gluten-free chicken stock (low sodium is fine)
2 carrots, chopped
1 stalk celery, chopped
2 cups water
1½ cups pan drippings from roasted turkey
4 tablespoons of corn starch (approximate)
Note: One tablespoon corn starch (1/4 ounce) thickens one cup of liquid
2 tablespoons tomato paste
2 tablespoons cranberry sauce
Salt and ground black pepper to taste
While the turkey is roasting, place the turkey giblets and neck into a large saucepan with the carrots, celery, water, and chicken stock.
Bring to a boil over medium heat, skim off any foam that rises to the top, reduce heat to low, and simmer the stock for 3 hours.
Skim off the fat, strain the stock, and set aside. There should be about 4 cups of stock.
Take carrots and celery and press through a strainer. Spoon strained carrots and celery into the stock and stir.
Skim off and discard all but ¼ cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat.
Whisk in the corn starch, then heat and stir the corn starch mixture until it becomes pale golden brown, about 5 minutes. To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken. Once the thickener is added, cook it briefly to remove any starchy flavor. Don't overcook.
Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the cranberry sauce. Simmer for 10 more minutes. Season to taste with salt and black pepper.