INGREDIENTs
turkey wings, turkey neck
16 oz. chicken broth
corn starch
-----------------------------------

SIMMER _ wings & neck in chicken broth for 2 to 3 hours

STRAIN LIQUID / remove meat and bones _ there will be plenty of meat that can be shreaded with a fork to ensure no bones are present - ADD 2 oz. of "clean" meat back into the liquid

[_IF_] the TURKEY has been cooked in a roaster with chicken broth the DRIPPINGS can be removed and ADDED to the "GRAVY"

the remaining mixture should be boiled down and reduced for at least 2 hours - ADD corn starch to thicken the liquid reduction - SIMMER until thick - TOTAL COOKING TIME AROUND 8 HOURS - makes at least 15 servings

NOTE: people rarely, if ever, eat the turkey wings - that makes them perfect for adding body to the gravy - if more servings are need add more than 16 oz. of chicken broth and add more of the meat back into the mixture

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