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!
|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