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Giblets ( heart, gizzard, liver cut small and neck ) from turkey or chicken, duck or goose
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 celery stalk, washed and chopped
some parsley stalks
1-2  cloves of garlic, crushed
2 tablespoons of mushroom stalks, washed and chopped
1 tablespoon tomato purée
1 bay leave
1 tablespoon of oil
salt and pepper
2-3 tablespoons of flour mixed with cold water
1-2 pints of cold water
juices from the roast, having removed the fat

1. braise the onion in the oil until glazed
2. add the carrots, celery, onions, garlic and  giblets and braise
3. when slightly browned add the tomato purée, parsley stalks and  water
4. season with salt and pepper
5. bring to the boil, then let it simmer gently for 2 hours, skimming off any scum which might have formed on top
6. drain and put aside
7. when the turkey or chicken etc... is ready, remove from oven, drain off the juices into a jug
8. cover turkey with double layer of cooking foil to keep warm
9. skim off any fat from the turkey juices and add to the giblet stock
10. thicken with the flour mixture and gently bring back to simmer, stirring all the time to prevent the gravy from sticking to the pan
11. then let it simmer gently for at least 2 minutes 

Bon Appétit

PS. If your gravy has turned out lumpy, strain it through a fine sieve and discard the lumps.