Ingredients
- Neck and giblets from a 14- to 23-pound turkey
- 3 carrots (about 3/4 lb. total), rinsed, peeled, and cut into 2-inch chunks
- 2 onions (about 3/4 lb. total), peeled and quartered
- 4 3/4 cups fat-skimmed chicken broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon sugar
- Fat-skimmed drippings from a roasted 14- to 23-pound turkey (optional)
- 1/3 cup cornstarch
- Salt and pepper
Description
MyRecipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter