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2 cans cream of chicken soup
chicken broth
1/2 c. flour
yellow food coloring
cut up liver, gizzards and

Cook the liver, gizzards and neck. Cut up and add to
the chicken broth. Bring to a boil. Mix in a plastic bowl or
jar with cover the flour and add water. Shake well. (Shake to
prevent lumping.) Add to the broth the can of chicken soup.
Stir then add flour mixture and a couple drops of yellow food
coloring. Add to the boiling broth and simmer low until gravy
becomes a medium consistency. Serve over turkey and dressing.

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