Let’s face it, it’s not physically possible, nor should it be legal, to ingest delicious turkey without loading on the gravy first. And because nobody wants to slave over a stove while their living room is filled with family, we found a super simple, over-the top delicious recipe that can be (mostly) made a day ahead!
1 Hour/s 5 Minute/s
- turkey neck + gizzards
- 2 tbs oil (we used olive)
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 4 cups low sodium chicken broth
- 1 container of chicken stock (http://www.knorr.com/product/category/245804/homestyle-stock-)
- 2 cups water
- tsp dried thyme or 4 springs of fresh
- 6 tbs unsalted butter
- 6 tbs flour
- salt & pepper
- Heat oil in your pan. Add turkey neck and gizzards. Cook for 5 minutes, until lightly browned.
- Add in onion, carrot and celery. Cook for about 5 minutes on medium heat. Lower your heat and cover. Cook for 20 minutes, stirring every 5 minutes or so.
- Add your chicken broth, stock, water and herbs, taking care to scrape up all of those yummy brown bits. Simmer for about 30 minutes. Pour through a fine mesh strainer into a large bowl.
- In your pan, melt butter. Add in your flower and whisk continually until the mixture turns a golden hue, about 5 minutes. Add in your liquid a little bit at a time, stirring constantly until each pour is incorporated.
- Simmer gravy for about 5 minutes until it reaches the desired thickness. Remove from heat and let cool to room temperature. Store in fridge for up to 3 days.
- NOTE: When it's time to reheat, add in your turkey drippings for a richer flavor.
Photography: White Loft Studio