Thanksgiving Turkey Gravy

• 4 c. chicken broth
• 4 c. water
• 2 carrots, halved
• 2 to 3 celery stalks, halved
• 1 large onion, quartered
• turkey neck and giblets
• turkey drippings
• 2 c. flour
• 1 c. butter, chilled
• salt and pepper
• sage, thyme and poultry seasoning

1. Combine first 6 listed ingredients and bring to boil.
2. Reduce heat and cover, then simmer 1 hour.
3. Cool a little, then strain, keeping liquid, neck and giblets.
4. Discard vegies.
5. (At this point you may freeze liquid and neck separately for up to 1 week.)
6. Cut butter into flour and make four balls; put into freezer.
7. Thaw liquid and neck day of dinner; add in salt, pepper and herbs to taste.
8. Adding neck, giblets and drippings to liquid, bring to boil, then reduce to medium heat.
9. Remove flour and butter balls from freezer.
10. Place one at a time, in center of wire whisk.
11. Stir whisk with ball into the liquid until dissolved.
12. Repeat with each ball until desired thickness is achieved.
13. Bring to low boil for 3 minutes to remove any flour taste.

chicken broth, water, carrots, celery stalks, onion, turkey, turkey drippings, flour, butter, salt, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=896474 (may not work)