1 c. pan drippings from turkey
Canned chicken broth
1/4 c. cornstarch
2 c. reserved turkey broth, divided
1/2 tsp. salt
1/2 tsp. pepper
1/2 to 1 tsp. poultry seasoning
1/2 c. chopped turkey
Turkey neck meat

Chill pan drippings; discard layer of fat on top of mixture. If necessary, add canned chicken broth to equal 1 cup drippings.

Combine cornstarch and 1/2 cup turkey broth in a large saucepan; stir well. Add pan drippings, remaining 1 1/2 cups turkey broth, and seasonings. Bring mixture to a boil, stirring constantly. Add chopped turkey and neck meat; boil 1 minute, stirring constantly. Yield: 3 cups.