- Cooking Time: 150
- Servings: 6
- Preparation Time:
- 1/2 lb turkey giblets and neck
- 3 cups water
- 1 small onion, sliced
- 1 tsp. salt
- few celery leaves
- 1/2 cup flour
- dash pepper
- 2 hard-cooked eggs, chopped
- Remove liver from giblets and set aside. In saucepan combine neck and remaining giblets, water, onion, salt, and celery leaves. Cover; simmer 1 1/2 hours. Add the liver; simmer 20 to 30 minutes more. Cool giblets and neck in broth; remove from broth and chop meat. Add enough broth to turkey roasting drippings to make 3 cups, or use giblet broth.
- In screw-top jar combine 1 cup of cooled broth mixture, the flour and pepper; shake well. In saucepan combine the flour mixture and remaining 2 cups broth. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in chopped meat and eggs; heat through. Makes 4 cups.
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