4 lbs. turkey necks
4 carrots, diced
1 chopped onion
1 tsp. Greek seasoning
3 tbsp. plain flour
3 stalks celery, chopped fine
1/2 tsp. black pepper
1 tsp. garlic powder
1 tsp. salt

Cook turkey necks in 2 qts. water until tender. Remove meat from bones and return to broth. Cook celery, carrots, and onion in a small amount of water until done and add to turkey mixture. Brown flour, black pepper, salt, garlic powder, and Greek seasoning in 3 Tbsp. oil and add to turkey mixture. Simmer for 30 minutes.