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Ingredients
  • Giblets (heart, gizzard, and liver) and neck, reserved from turkey
  • 4 tablespoons unsalted butter
  • 1 onion, peeled and cut into ¼-inch cubes
  • 1 rib celery with leaves, stalk cut into ¼-inch cubes, leaves roughly chopped
  • 1 small leek, trimmed, washed and cut into ¼-inch cubes
  • Coarse salt and freshly ground pepper
  • 1 dried bay leaf
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