Turkey Cream Gravy (Giblets)

Granny could never seem to make enough of her creamy giblet gravy; everyone always wanted more. We poured it over the mashed potatoes, dressing and turkey, then over open-face sandwiches the next day. 

reserved turkey neck, heart and gizzard 
6 cups  water 
3½ cups chicken broth 
2 carrots, coarsely chopped 
1 onion, halved 
1 large rib celery stalk, chopped 
1 small  bay leaf 
5 Tbsp. butter 
5 Tbsp. all purpose flour, unbleached 
¼ cup whipping cream

While turkey cooks, place reserved turkey neck, heart and gizzard into large saucepan.  Add 6 cups water, 3½ cups chicken broth, carrots, onion, celery and bay leaf.  Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours.  Strain turkey stock into bowl; reserve turkey neck and giblets.  Pull meat off neck. Chop neck meat and giblets.

Melt 5 Tbsp. butter in heavy large saucepan over medium heat.  Add 5 Tbsp. all purpose flour and whisk 2 minutes.  Gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty, so add according to taste). 

Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes.  Add chopped turkey neck meat and giblets; season to taste with pepper.