Cook gizzard, heart and neck with ghee in a skillet till brown*. Add in chicken stock (and maybe a little reduced vermouth) and cook for 30 minutes or until at least half the stock is gone. Reserve stock and chop the browned organs and meat from the neck fine. Make a roux with flour and drippings from the turkey (or butter if you need to make in advance). Slowly add the reserved stock and chopped meat to the browned roux and simmer as long as you can stand it. Yum. If it thickens too much you can add a little warmed water to it till it reaches the consistency you like.
*The liver is too strong, leave it out, or it overwhelms everything else.