Bammy'S Turkey Gravy And Waffles

• 3 quarts water
• 1 lg white onion, chopped
• 4 celery stalks, leaves included, chopped
• 3 carrots, peeled, chopped
• 5 sprigs parsley
• 1 small sprig rosemary
• 4 bay leaves
• 2 teaspoons chicken base (bouillon)
• Turkey neck and giblets
• Left-over gravy
• Left-over turkey, cut into chunks or shredded
• 4-6 hard boiled eggs, chopped
• 6-8 tablespoons flour, sifted
• Salt
• 12 Homemade waffles, made table side (make them crispy to hold up to the gravy)

1. For the broth, combine the first nine ingredients in a pot and let simmer for a hour.
2. Pass broth through a fine strainer and reserve broth. Trim off all usable meat from the neck. If desired, with a small paring knife trim giblets well. Cut neck meat and giblets into bite-sized pieces and add to broth. Discard all other vegetables and herbs. Covered and put in refrigerator, this step can be done a day ahead.
3. To make the thickener, put the flour and 2 cups of the turkey broth in a jar and shake it until it is well mixed.
4. To make the turkey waffle gravy, put left-over gravy and turkey in a sauce pot on the stove.
5. In order to stretch the gravy, add some of the turkey broth and add the thickener until you reach the desired consistency. You will need about 7 cups of gravy for 12 waffles. Wisk while adding the thickener and let boil until thick.
6. Taste the gravy. Add salt and pepper to taste.
7. Make the waffles tableside (make sure they are crispy) and pour 1/2 cup of gravy over each waffle.

water, white onion, celery stalks, carrots, parsley, rosemary, bay leaves, chicken base, turkey neck, gravy, turkey, eggs, flour, salt, hold

Taken from food52.com/recipes/1968-bammy-s-turkey-gravy-and-waffles (may not work)