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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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âEach of my granddaughters asked for my Thanksgiving and Christmas recipes when they got married,â notes Iola Egle, a field editor from Bella Vista, Arkansas. â. Ingredients:
turkey giblets and neck bone |
2 cups chicken broth |
2 medium carrots, finely chopped |
1 celery rib, chopped |
2 large shallots, finely chopped |
1/3 cup cornstarch |
3 cups cold water |
1/4 cup turkey drippings |
2 teaspoons chicken bouillon granules |
pepper to taste |
Directions:
1. Place the giblets, neck bone, broth, carrots, celery and shallots in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
2. Strain and discard giblets, neck bone and vegetables; set cooking juices aside. In another large saucepan, combine cornstarch and water until smooth; stir in the drippings and bouillon until smooth. Gradually stir in the reserved cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with pepper. Yield: 4 cups.
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