By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 4 Servings

Ingredients:

• 1/2 cup oil
• 8 turkey wings
• 1 large onion, chopped
• 1 rib celery, chopped
• 1 small carrot, peeled and chopped
• 46 oz. chicken broth
• 1/2 stick butter, melted
• 1/4 cup all purpose flour

Directions:

• In a large pot, heat the oil over medium heat.
• Brown turkey wings in oil, two minutes on each side.
• Add the onion, celery, and carrot and stir to combine with wings.
• Add chicken broth and bring to a simmer.
• Cover pan, turn to low heat, and cook 20-25 minutes.
• Remove turkey wings, set aside, and keep warm.
• Take the butter and flour and mix in a pan over medium heat to make a roux.
• Add roux to broth mixture to thicken to sauce consistency.
• Put the turkey wings back in to the sauce, and serve hot over savory bread pudding.