Use a quart of clear, rich broth thickened with a thin paste of corn starch and water. To this add the yolks of at least two boiled eggs which have been creamed with a pat of butter.
Add four more chopped hard boiled eggs (yolks and whites), the cooked and chopped livers and gizzards of the turkey as well as the hen you used for your stock (about two cups), but not the meat from the necks, which are superfluous and troublesome.
I often add a half cup of chopped, sauteed green onions and celery for texture. Salt to taste and season with white pepper. A smidgen of thyme is a nice accent.
This ancillary is a dish unto itself.
