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Sauces & Seasonings
American
4 cups
Create a rich, velvety turkey gravy from drippings and homemade stock—your go‑to sauce for elevating holiday feasts and weeknight dinners alike.
4 celery stalks sliced
2 shallots sliced
3 medium carrots sliced
5 cups chicken stock
1 cup white wine
A few bunches of hard herbs
Dried mushroom mix, 1 pack
1 Tbsp salt
1 tsp black pepper
1 Tbsp neutral oi
4 cups strained turkey stock
Pan drippings
5 Tbsp butter
5 Tbsp AP flour or GF flour
Add the turkey neck and continue cooking for another 5 minutes. Add the remaining ingredients and simmer for about 2 hours, until the liquid is reduced to approximately 4 cups. Strain and reserve. stock:
Deglaze the pan by pouring the hot stock into the drippings and whisking to loosen any browned bits; strain again if needed.
In a separate pan, cook the flour and butter to form a roux, then slowly whisk in the slightly warm broth. Continue whisking until thickened. Season to taste.
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