Brown giblets in 2-quart saucepan. (BOB CAREY / Los Angeles Times)
Add water, onion, carrot, celery and peppercorns and bring to boil. Cover, reduce heat and simmer until tender. (BOB CAREY / Los Angeles Times)
Deglaze pan by adding 1 cup turkey broth to drippings and scrape bottom with wooden spoon. (BOB CAREY / Los Angeles Times)
