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1. Add turkey giblets and ckicken bullion cube to 1 cup of water in a sauce pan. 2. Allow the giblets to cook, covered, for about 30 minutes on low heat stirring occasionally. 3. When giblets are cooked remove them from the pot with a slotted spoon. Allow them to cool. 4. Mash liver with a fork (it should crumble easily) until it is in small pieces - or if your family are not liver friendly mush it into a soft paste. Cut the other giblets into very small pieces discarding bones, skin and fat. 5. In a seperate bowl mix the butter and flour or cornstarch until it is a smooth paste with no lumps. Form the paste into small balls - about 1 inch across. 6. Add 1/4 cup water, pan drippings, giblets (including liver) back into the pan of broth that the giblets cooked in. 7. While stirring, add the balls of butter and flour (or cornstarch) one at a time allowing each one to dissolve before you add the next one. This is a neat trick to get gravy without lumps. Keep stirring and adding the flour-butter paste balls until the gravy thickens. 8. Remove from heat and season to taste. Be careful with the tasting - the gravy is hot and a burnt tongue can ruin a good meal. Allow a tiny bit of gravy to cool in a spoon to taste it. 9. Pour into gravy boat (a cream pitcher or any cup with a spout will do if you don't have a gravy boat handy) add small ladle or large serving spoon and serve.
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