Tomorrow, simmer 1 celery stalk, 2 carrots, a few parsley sprigs and the turkey giblets in 2 cups chicken broth. (Giblets are those innards you get with the turkey.) Simmer for about 1 1/2 hours or until tender. Strain the broth and pour into a bowl. Remove the gristle from the gizzard and chop the gizzard, liver and neck meat. Return the chopped meat to the broth and store it, overnight, in the fridge. The next day sauté 1/2 pound chicken livers in fat or butter until brown. Chop the livers finely, reserve. Combine 1/2 cup flour and 1/2 cup melted fat to make a thick, smooth roux. Add broth and chopped giblets. Add the chicken livers and simmer over medium low heat. Add the pan drippings. Believe me, this is a great gravy.