Ingredients
The following ingredients have 4 Servings
- 4 cups turkey stock ((or low sodium chicken broth))
- turkey neck, giblets, heart (not liver) (optional)
- 1 teaspoon whole peppercorns
- 6 sage leaves
- 1 medium onion, (sliced)
- 1 stalk celery (diced)
- 6 tablespoons unsalted butter
- 2/3 cup + 1 tablespoon Wondra flour ((or all purpose flour))
- 1 teaspoon kosher salt
- 1 - 2 tablespoons dry Sherry ( can use dry vermouth or marsala wine)
- 1 1/2 tablespoons maple syrup
- 1 1/2 teaspoons finely chopped sage
- 1/4 teaspoon finely ground black pepper
- 1/2 teaspoon browning sauce ((Gravy Master) optional)
Instruction
- In a large saucepan combine the stock, turkey parts (if using), peppercorns, 6 sage leaves, sliced onion and chopped celery. Heat to just below boiling, place the lid 3/4 on the pan (so that steam may escape) and reduce heat to low. Simmer stock for 20 minutes.
- Remove the turkey neck with a pair of tongs. Place a fine mesh sieve over a large bowl or 1 quart measuring cup and pour the broth through the strainer. Press down on the solids with the back of a wooden spoon to release as much of the liquid as possible. Discard solids.
- Add the butter to the pan and melt it over medium high heat. Whisk in the flour until a thick paste forms and the mixture is bubbly. Add the salt to the flour mixture and whisk to combine.
- Slowly add the strained broth, whisking constantly until mixture is smooth and velvety. Heat to a boil, stirring and scraping the sides of the pan constantly. Cook for one minute until mixture thickens and remove from heat.
- Stir in the sherry (or vermouth or marsala wine), maple syrup, chopped sage, fresh pepper and browning sauce. Taste for seasoning and adjust to your tastes. This gravy can be made a day or two ahead of time and reheated just before serving.
- NOTE: If you want to add turkey neck meat to the gravy you can. Just let the neck cool until you can handle it and pick off the excess meat. Reserve it to add to the gravy after it's done.
