Make-Ahead Turkey Gravy

recipe
This recipe uses a homemade stock. If you prefer pan drippings, substitute the first 7 ingredients for 2 cups pan drippings.

Yield:

Makes about 2 cups

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 55 Minutes

Ingredients

2 turkey necks
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
1 celery rib, coarsely chopped
5 cups low-sodium chicken broth
1/4 cup loosely packed fresh flat-leaf parsley
1 fresh thyme sprig
3 tablespoons butter
1/4 cup all-purpose flour
1/4 cup white wine
1/4 teaspoon rubbed sage
Salt and freshly ground pepper to taste

Preparation

1. Brown turkey necks in hot oil in a large saucepan over medium-high heat 2 to 3 minutes on each side. Add onion and celery; sauté 5 minutes. Stir in broth, parsley, and thyme. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Pour through a wire-mesh strainer; discard solids.

2. Melt butter in a large skillet over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 4 to 5 minutes or until mixture is golden. Gradually whisk in stock (or pan drippings), wine, and sage; bring to a boil over medium heat. Reduce heat; simmer, stirring occasionally, 5 to 10 minutes or until thickened. Stir in salt and pepper to taste.

Note:

November 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note