For the stock:
- Giblets (except liver) and neck from a
- 1 bay leaf
- 2 fresh thyme sprigs
- 2 fresh flat-leaf parsley sprigs
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 5 cups cold water
For the gravy:
- Pan drippings from roasted turkey
- 1 Vidalia onion, diced
- 2 Tbs. bourbon
- 2 cups turkey or chicken stock
- 1 1/2 Tbs. cornstarch
- Salt and freshly ground pepper, to taste
- 1 Tbs. chopped fresh sage
To make the stock, in a saucepan, combine the giblets and neck, bay leaf, thyme, parsley, onion, carrot, celery and water. Set the pan over high heat, bring to a simmer and reduce the heat to medium-low. Simmer, skimming the surface to remove any foam, until the stock is flavorful, about 2 hours.
Strain the stock through a fine-mesh sieve set over a heatproof bowl. Let the stock cool to room temperature, then cover and refrigerate until ready to use.
To make the gravy, set the roasting pan with the turkey drippings over medium heat. Stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. When the browned bits have been loosened and the liquid has nearly evaporated, after 3 to 5 minutes, pour off and discard all but 2 Tbs. of the fat. Add the onion and sauté, stirring constantly, until tender, 2 to 3 minutes. Add the bourbon and cook, stirring, until nearly evaporated, about 1 minute. Add the stock and cornstarch and whisk until smooth.
Bring the gravy to a boil and cook, whisking constantly, until it is thick enough to coat the back of a spoon, 8 to 10 minutes. Season with salt and pepper, stir in the sage and cook for 1 minute more. Keep warm until ready to serve. Transfer the gravy to a sauceboat and pass at the table.