2 1/2 pounds dark meat turkey pieces (wings and necks)
2 tablespoons vegetable oil
1 medium onion, chopped
2 celery ribs, chopped
1 (49.5-oz.) can chicken broth
1/2 cup chopped fresh parsley
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon freshly ground pepper
1/2 teaspoon poultry seasoning
1/4 teaspoon rubbed sage
How to Make It
Cook turkey pieces in hot oil in a Dutch oven over medium-high heat 6 to 8 minutes on each side or until lightly browned. Add onion and celery, and sauté 4 minutes. Gradually stir in chicken broth, stirring to loosen particles from bottom of skillet; stir in parsley. Bring to a boil; cover, reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Pour mixture through a wire-mesh strainer into a large bowl, discarding solids.
Melt butter in Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until mixture is golden and smooth. Gradually whisk in broth mixture; increase heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 15 to 20 minutes or to desired thickness. Stir in remaining ingredients.
This was amazing! I made it for Thanksgiving and all of my guests LOVED it! I even made it the night before and just reheated it on the stove before Thanksgiving dinner- so easy! This recipe is so good and saves some time during a busy meal. Definitely my new go-to gravy recipe!