Makes: about 3 cups

1 turkey gizzard
1 turkey liver
1 tablespoon butter
1/2 cup chopped onion
2 teaspoons minced garlic
1/4 teaspoon ground thyme
3 tablespoons flour
3 cups chicken broth
1 cup water
1 bay leaf
2 teaspoons tomato paste

Remove and discard membrane from gizzard. Chop finely. Chop liver separately.
Heat butter in saucepan. Add onion garlic. Cook until wilted then add gizzard and liver stirring often.
Sprinkle with flour stirring to distribute evenly. Add the remaining ingredients. Mix well.
Simmer gravy for about one hour. Skim fat off the surface. Use gravy with roast turkey.