• Turkey neck and giblets
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stick celery, chopped
  • 2 bay leaves
  • few sprigs fresh thyme
  • 3 T gluten free flour
  • gluten free soy sauce
  • salt
  • freshly ground black pepper

Place the turkey neck and giblets in a sauce pan with the vegetables, herbs and 600 ml cold water. Bring to a simmer, cover and cook for 30 minutes. Drain and put aside.

To make the gravy, take 3 T fatty juices from the turkey roasting pan into a sauce and stir in the flour. Cook, stirring for about 1-2 minutes until lightly browned.

Pour in the giblet stock and 5 0z (150 ml) turkey juices or red wine, and bring to a boil while stirring. Add a little soy sauce for browning, season to taste and simmer uncovered for 10 minutes.

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