For our gravy we browned the giblets and then added some diced onions for a while.
We chopped up some celery, carrots, sage and rosemary,
tossed them to the giblets and waited for all the good smells to waft through the kitchen.
Then we added a bit of red wine and vegetable broth and cooked the whole bit for an hour (Papa got a sip for his patience).
Then we ran it through a sieve and whisked in some flour. We seasoned a little till it was all hearty goodness.