Ingredients:
Turkey neck
Giblets
Flour
Parsley
Onion
Celery
Carrot
2 jars turkey gravy
Preparation:
Cover the giblets and neck bone with water in a large pot. Add a stalk of chopped celery, a chopped carrot, some parsley, and a chopped onion (include the peel as to give the broth a color). Add about 4 cups of water; let simmer approximately 1 hour. Remove from heat and strain broth to discard cooked vegetables and reserve broth for gravy. Chop the giblets and pick the mwat off the neck to add to the turkey stock.
Make a pourable slurry of turkey and water and add to the turkey stock until the stock is the desired thickness. Allow this to cook slowly at least ten minutes to be sure that the flour is properly done.
Add two jars of turkey gravy from the grocery store and some of the drippings and crucchy brown bits from the turkey roating pan for flavor. Simmer a few minutes and serve in a gravy dish.
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