Not cooking a whole turkey but still want homemade turkey gravy? This quick alternative recipe calls for sautéing turkey wings and necks with some veggies and then simmer the mixture with canned chicken broth. Finish it off with poultry seasoning, sage, chopped parsley and a little bit of flour.
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.
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