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Cullen's Mushroom Giblet Gravy

1 pound mushrooms, finely chopped
1/2 cup chopped onion
1/2 cup sherry
5 cups fat-skimmed chicken broth
Neck and giblets from a 14- to 23-pound turkey
Fat-skimmed drippings from a roasted 14- to 23-pound turkey (optional)
1/3 cup cornstarch
Salt and pepper

1. Combine the mushrooms, onion, sherry, and 1 cup broth in a 4- to 5-quart nonstick pan over high heat. Bring to a boil and stir often until liquid is evaporated and mushrooms are very well browned, 20 to 25 minutes; add 1 to 2 tablespoons water, if needed, to prevent scorching.

2. Rinse turkey neck, heart, gizzard, and liver; wrap liver and chill. Add neck, heart, gizzard, and 4 cups broth to pan. Cover, bring to a boil over high heat, and simmer until gizzard is tender when pierced, about 11/2 hours. Add liver (or save for other uses) and cook until faintly pink in the center (cut to test), 5 to 8 minutes. Pour mixture through a strainer into a bowl. Discard vegetables. Pull meat from neck; discard bones. Finely chop meat and giblets. If making ahead, cover bowl and meat mixture, and chill up to 1 day.

3. Measure broth mixture and, if needed, add water to make 4 cups. Return broth mixture to the 4- to 5-quart pan and add meat mixture and turkey drippings; bring to a boil over high heat. In a small bowl, blend cornstarch with 1/4 cup water. Stir in enough cornstarch mixture to thicken boiling gravy as desired. Season to taste with salt and pepper.

It takes no more time to be courteous than to be rude.

- Ann Landers