2or 3 Turkey necks and gibletslegs, wings or any part of the turkey
The Gravy:
1cupdiced Onions
½cupdiced Shallots
2or 3 springs of Sageroughly chopped
2or 3 springs of Thymeroughly chopped
3cupsvery flavorful Beef stock
3cupsvery flavorful Chicken stock
¼cupflouror whatever you need to get it to the right thickness
Salt & pepper to taste
½cupcognacoptional
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Recipe Instructions
Turkey Stock:
In a large saucepan, heat the olive oil. When hot, add the turkey necks, and sauté for 20 minutes (OR HOWEVER LONG IS NECESSARY TO GET THEM DARK GOLDEN BROWN).
The Gravy:
In a sauce pan or a Dutch oven, add the onion and when golden brown, add the shallots and cook for 2 more minutes.
Add the browned turkey neck (above recipe). Add the Sage, thyme, stock and Immerge a fine mesh strainer in the gravy and add the flour and using a whisk incorporate the flour (add more flour if needed it). Cook at medium heat for about 2 hours.
Adjust the seasonings with salt and pepper; add the cognac to your liking. If the consistency if too thin add cornstarch, if the consistency is too thick add more stock.