Directions

Place onion, a carrot and a celery in a pan of water with the turkey neck and giblets and simmer for 2 hours. Reserve for gravy making.

Sprinkle the minced vegetables under the turkey in the roasting pan. As the turkey cooks, make sure the vegetables don't burn. If necessary add water or wine to the pan.

In a non-stick pan over medium heat, toast Pamela's Gluten-Free Bread Mix, stirring constantly until it browns slightly, five to ten minutes. Mix with milk to make a smooth slurry with no lumps. Deglaze the turkey pan by scraping the browned bits off the pan and into the juices in the bottom of the pan. If necessary use a little white wine or water to accomplish this. Pour into a 2 cup measuring cup and place in the freezer. The fat will separate from the drippings by rising to the top. Use your turkey baster to draw out the drippings from the bottom of the measuring cup, leaving the fat. Put your drippings into a pan and add enough broth to make 2 cups. Slowly add your slurry, whisking constantly to prevent lumps from forming. Simmer and thicken to desired consistency.