Melt butter in stainless steel medium sauce pan and slowly add flour 3 Tbsp at a time stirring constantly. When it begins to thicken, add milk and then broth/giblet mixture. Make sure to keep the consistency smooth and use the entire broth/giblet mixture.
Note: If your gravy gets too thick and you run out of broth/giblet mixture, use condensed milk or chicken broth to thin out.
Serve hot over turkey and dressing.
