Christmas Dinner: Part 2, Gravy, Bread Sauce and Cranberry Sauce

This is obviously the 'sauce' section of the meal, and something extremely important, I think in bringing every element of the dinner together.
I won't put a recipe for the cranberry sauce, as all I did was mix a bought jar of it with the zest of an orange, but, to be honest,  it doesn't really need it.
1)For the stock which will later become the gravy, place the giblets from the turkey to a large saucepan, add a celery stick, a quartered, peeled onion, a halved carrot , a cinnamon stick, about 4 cloves, a star anuse,  a good handful of peppercorns and cover everything in about 2 litres of water. Cover, and simmer very gently while you do everything else. Do this just after you put the turkey in the oven. If your turkey had no giblets, just use the same amount of chicken stock.
2)Leave the juices from the turkey in the pan, and put some heat under it from the stove. Whisk in 3 tbsp plain flour until as smooth as you can get it, then gradually incorporate the stock and porcini mushrooms soaking liquid until it's as thick as you want it. I strained mine, but you don'the have to.
3)To make the bread sauce,  stud a peeled onion with a handful of cloves, then place it in 1 pint of milk and a bay leaf. Bring it to a very gentle boil,  then switch it off and allow everything to infuse for a while.
4)Bring it back up to the heat, then gradually stir in about 175g breadcrumbs. Whenever I have stale bread, I blitz it and freeze the crumbs in bags, they don't have to thaw before use. When it's a bit thicker than it should be, season with salt and pepper and some freshly ground nutmeg and loosen it with a few tablespoons of cream.