If roasting giblets or chicken for pan drippings, begin by drizzling with olive oil and seasoning with salt and pepper. Roast at 325 ° for 45 minutes to an hour or until the chicken is dark and tender. Remove from heat. Remove chicken and use chicken broth to deglaze the pan. (Alternatively, use the pan drippings from the cooked turkey. You may need to skim the fat if it's particularly fatty).

While the poultry is roasting, melt the butter in a large skillet on medium heat. Add the onions and celery, stirring occasionally until the veggies begin to sweat.

Reduce the heat to low and let simmer until tender and golden brown. Do not burn.

4.When the veggies are browned add the garlic, broth and pan drippings and let simmer on medium low heat. Measure in the sage and thyme.

Simmer for 20-30 minutes, stirring occasionally. As the gravy thickens, lower heat to a low simmer.

When the gravy is thick enough to coat the back of a spoon or is about as thick as you want, remove from heat. Use an immersion blender or traditional blender to blend all ingredients into a smooth and creamy gravy.

If needed, return to heat and warm again before serving. Leftovers can be refrigerated for up to five days.