Ingredients

• 1 turkey neck and giblets
• 6 cups chicken broth
• 2 large white onions , sliced
• 1 cup sliced carrots
• 1 cup dry white wine
• 0.5 cups celery leaves
• 6 cloves garlic , peeled
• 1 bay leaf
• 0.5 cups turkey drippings , or to taste
• 0.75 cups all-purpose flour
• 6 tablespoons butter , softened
• salt and ground black pepper to taste

Instructions

1. 1 Cut turkey neck in half. Set liver aside.
2. 2 Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.
3. 3 Mix flour and butter together to form a thick paste.
4. 4 Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.

Nutrition per serving