to a boil; cover, reduce heat, and simmer for 45 minutes, or until giblets are fork tender. Add liver and simmer an additional 10 minutes. Drain, reserving broth. Remove meat from neck, then coarsely chop the neck meat and giblets together. Refrigerate. Place broth in a covered container and refrigerate. Skim fat from the drippings of the roasted turkey; discard fat. Add reserved broth to pan drippings, stir until sediment is loosened from bottom of roaster. Bring to a boil over medium heat. In a jar with a lid, combine the remaining 1 cup of water and the flour. Shake until smooth. Add the slurry mixture slowly to the broth mixture, and cool and whisk until it is smooth and slightly thickened, about 5 minutes. Stir in reserved neck meat, giblets and pepper. Serve hot with turkey and dressing.
PUMPKIN MUFFINS Makes 12 muffins Make these at least 2 weeks ahead, as they freeze well. 167