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Ingredients
  • Giblets (neck, gizzard, heart, liver) from a turkey (or chicken)
  • 2 tablespoons butter
  • 1 cup diced onion
  • ½ cup diced carrot
  • ½ cup diced celery
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 5 cups water
  • Drippings from the turkey or chicken
  • 2 to 3 tablespoons flour (or 2 to 3 tablespoons of cornstarch, dissolved first into ¼ cup of water)
  • Kosher salt, to taste
  • 1 to 2 teaspoons mustard (yellow or Dijon)
Note: Ingredients may have been altered from the original.
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