Pour the drippings from the roasting pan into a small pot, simmer for 10-15 minutes, skim off most of the fat, not all of it as that is what adds flavor, and use a slotted spoon to remove any celery, onion, or any large pieces.

If you boiled the neck, heart, and gizzard (not the liver), then use 1/4 cup of that broth, and mix with the flour in a small bowl. If you did not boil these, then use water or chicken stock. Whisk this into the drippings until smooth and continue to simmer, low simmer would be best. Stir occasionally and this will thicken, cook to your desired consistency, add salt and pepper to your taste and pour into a serving dish, serve with your roast turkey and mashed potatoes.

Start making the gravy about 1 1/2 to 2 hours before your turkey is done roasting. First thing you need to do is cook the giblets, place the giblets in about 4 cups of water. Bring to a boil then reduce to a simmer for about an hour. Then remove the giblets and stain the stock so you have 3 cups (if you do not have 3 cups, add some water to make it 3 cups), add the stock to a saucepan.

Chop the heart and gizzard to make about 1/2 cup of chopped giblets, set this aside and give the rest to your dog for a snack.

Add 1 cup of drippings to the saucepan and put on medium heat, then whisk the cornstarch and 1/2 cup of water together then whisk that into the saucepan, bring to a boil then reduce heat to a low simmer to thicken, stir in the chopped giblets and season with salt and pepper your liking. Simmer for about 5 minutes or so until the gravy is thickened. Serve.

Preheat your oven to 180 C. Lightly grease a 9x13 baking dish.

Steam the broccoli for only a few minutes, make sure there's still a little crunch to it. Place in the baking dish.

In a separate bowl, mix the mayo and mustard, then add the cheese and mix. spoon this mixture onto the broccoli and make sure it is evenly spread around. Bake for about 10 minutes, or until the cheese is melted. Serve with your favorite main dish.