i used to do a mix of chicken and turkey until someone developed ibd. now i do the different meats in individual batches and freeze in ice cube trays and then mix/match or just use one type when feeding.

i always make extra broth and reserve some so i can freeze that in cubes, too, and then i use that to supplement and/or thin out the gravy cubes (they do dehydrate a bit in the freezer).

my basic recipe:

meat (usually i get dark meat pieces with the skin on and bones in), eggs, livers, hearts/giblets, nupro powder, water.

i split the packages of liver and hearts/giblets up into smaller portions and keep them frozen until in need them for a batch. it's 2 or 3 livers (depending on how big they are) and about 4 or 5 gizzards for a batch - i'll use more if i make a big batch. hearts you never know how much will be in the package - sometimes none, sometimes a lot - so, when i portion out the gizzards, i just split up the total number of hearts equally with each bunch of gizzards. 

i usually use two eggs in a batch - shells, too, except for the ones with ibd or ulcers. they don't get the shells because it'll aggravate their condition.

chicken and turkey i will use both the drumsticks and thighs. i rarely see turkey legs with both parts, you can get the chicken with both fairly easily though (and that's a little cheaper than buying two seperate things. for lamb,  i'll get the shoulder portion and/or the cubes for stew.  goat comes in cubes usually.  whole rabbit or whole duck can also be used.  i rarely use beef although, that's fine to use, too.

if using poultry, leave the skin on when cooking the meat and use it when you puree. if using red meat, leave any fat on for cooking and use it when you puree.

batches are approximately 5 pounds of meat (sometimes a little less and sometimes more - depends on packages):

legs and thighs for chicken and turkey. you can also use a whole roaster chicken or turkey or duck...obviously if you're using the whole thing, bake it first and then remove the meat from the bones and then crack them and put in water and cook a broth.  or, you can cut up the whole poultry yourself if you know how to do it and then skip the baking part and just boil it.

the lamb will be one shoulder cut piece or one breast piece and a package of cubes for stew.

rabbit is the whole thing and you'd probably need two to make a decent sized batch.

so, to make the gravy:

cover the meat with water and boil (slow, rolling boil) until the meat is just about done and then remove the meat from the bones and set the meat aside (in the fridge). i crack the bones to expose the marrow then throw the bones back in the water and cook it to death for a few hours (at least three)...just on a low simmer. that makes a nice rich broth.

i also put the eggs in at some point so they cook - if you put them in at the start, remove them after the water has been at a slow boil for about 10-15 minutes. if you put them in with just the bones on simmer, give them 20-25 minutes and then remove.

the organs i cook in a seperate pot (just enough water to cover and then slow boil until just done) and then dice them up and run them through the blender by themselves - the hearts and giblets are pretty tough and take a few runs through to get pureed. i mix them in later on when pureeing the meat/broth.

while the broth is cooking, i'll remove cartiledge and small bones from the meat and tear or cut it in chunks. leave the skins - lots of good fats there. the eggs get shelled and cut into quarters and i'll mash the shells a bit.

once it's done, i strain the broth to remove the bones and any bits of cartiledge. if you've cooked it long enough, the bones turn to mush and will fall apart if you try to use tongs to remove them. so, i use a strainer over my smaller stock pot (or use a big bowl or rubbermaid container if you don't have an additional pot). pour it in slowly and most of the bones and just about all of the small bits will stay in the bottom of the pot - the strainer catches anything that falls over the edge of the pot.  you can also tie up the bones in  cheesecloth and that will keep most of them contained and easy to remove (and pretty much needed if doing rabbit as the bones are small/delicate to begin with).

i have a blender - a food processor works just as well. i take small portions of the meat, skin, organs, eggs/shells and broth and run it through on mix and then puree. not for long, just 10-15 seconds for each setting and i usually fill the blender jar halfway, maybe a little more for each bunch. once it's done, i put it in a large bowl and continue on with the rest. doesn't matter if you do each bunch equally...the first go-round is just to get everything a bit pureed and blended.

once it's all done, i mix the bowl really well to distribute the different portions so that it's all basically the same consistancy. this is also the point where i add in the nupro - i basically just eye-ball it...i keep it in a shaker bottle because i always add more when i give it to the kiddies, so, i just do a few shakes. maybe a few more if it's a larger than usual batch.

then i run the mix through the blender a second time. depending on thick/thin it is to begin with will depend on how much more of the broth i add for the second go-round. most of my kids like it pretty thin - like a gruel - they don't like it thick or chunky. so, i really make sure to puree it well on the second round. depending on how thick it is to begin with, will say how long i use the puree setting. usually it's not more than 20 seconds for each bunch.

this time around i put the finished portions in the stock pot (as the bowl is filled with the first go-round stuff). once i've got it all done, i give it one last mix with a spoon and then:

i freeze it in ice cube trays. once it's frozen, i store the cubes in plastic zip bags in the freezer. i do the broth in the cubes, too...only i do that half full as that's about all that's needed to thin out/rehydrate the gravy enough when reheating it.

since this stuff is so fatty, i went to the dollar store and bought a dozen trays just to use for freezing the gravy. you can only get so much of the fat off the plastic and the trays are a pain to wash and i don't want gravy-flavored ice cubes...
 
serving size (for the size cubes my trays make) is one cube gravy and one half-cube broth, per serving, per ferret. that's more than enough for the average sized ferret.  larger ferrets may want 2 or even 3 cubes and smaller than usual ferrets may be fine with 1 cube. 

at serving time, i sometimes add other things. depends on what's going on.

i keep canned pumpkin frozen by the teaspoonful (heaping, so it's almost two, actually). i put it on cookie sheets lightly sprayed with non-stick spray and freeze and then remove and store in plastic zip bags. one teaspoon per ferret in a serving. they get that once weekly. i'll add it daily if they've gotten into something and i think there's a possible blockage.

banana is another thing that can be added in.  very good to use if there are stomach issues as it is soothing.  slice about 1/4 inch thick and then cut slices in half - one half per serving.  banana can be frozen same as pumpkin - doesn't last in the freezer as long, tho.

i also do canned foods frozen.  gives an opportunity for variety.   the a/d stuff from the vet and the evo 95% meat and the before grain 100% meat.   i mix the can in a bowl to get it broken up and the liquids mixed in evenly and again with the cookie sheet lightly sprayed and then portioned by tablespoon.
 
evo offers beef, venison, duck, chicken/turkey mixed for both cat and dog.  before grain offers different things for cat and dog.  the dog has chicken, turkey, beef, buffalo, tripe and something else i can't remember.  the cat has quail (they love it) and various fish and i think chicken.  

variety is good because different meats give different nutrition, so mixing it up keeps things balanced properly.

i've also mixed in plain yogurt that has the active cultures (teaspoonful) or heavy cream (teaspoonful). yogurt is really good to begin with and especially after they've been on antibiotics as it helps get the digestive system back on track a little quicker. the cream will add calories if you need to get some weight back on someone who's been sick.

either one of those will be added at least once daily for about a week. usually, if they've been sick, they're getting the gravy twice a day and sometimes i'll add it in during both servings.

also, if someone is sick, i will usually use two cubes broth so that the gravy is a bit thinner - which makes it easier for them to lap up if they don't have too much energy and it is also easier on the stomach if it's really thinned out.

i always, always, always do a shake of nupro at serving time, too. that started as a way to hide the metro (it works really well) and now, they're just used to it, so i just always add it.  and get funny looks if i don't, lol! 

i keep it in an old spice jar, so it has the holes in the top...one shake is about 1/4 (if that) of the scoop that comes with the nupro...so not enough to do harm even though there is liver in the gravy.

i also squirt on a bit of ferretone sometimes when serving...i don't add it in when i make the gravy as i just don't want them to get too much of it.

most of the meds these little ones need to take on occassion can easily be hidden in the gravy and that's just SO much easier than trying to force something that tastes really nasty with a syringe.

it's good to have them familiar with gravy (or soup) long before you actually need it. this stuff has literally saved my kids from dying on more than one occassion. i only had to force it once (back when lil bear was first diagnosed with insulinoma) and i never want to do that again...it's too traumatic for them - and me. if they're sick already you really don't want to add to the stress.  and it's a great way to get them to regain weight lost due to illness.

so, get them used to it when they're well, and give it to them on a regular basis (weekly, daily, every two weeks, whatever) and, when the time comes that they NEED to eat it, they will. willingly.