Ingredients
- Giblets and neck from a 16- to 18-lb. turkey
- 2 large onions, quartered
- 2 large carrots, cut into chunks
- 1 cup sliced celery
- 4 1/2 cups reduced-sodium chicken broth, divided
- 2 3/4 cups Zinfandel, divided
- 2 strips (each 3 in.) orange zest
- 1/2 teaspoon freshly ground black pepper
- Cooked apple mixture and fat-skimmed turkey pan juices from Wine-Smoked Turkey
- 1/2 cup cornstarch
- Salt
Description
MyRecipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter