Ingredients
Turkey Stock
1 Tbs vegetable oil
2 lbs turkey necks and gizzards
2 cups diced onions
1 cup diced carrots
1 cup diced celery
1 bay leaf
1 Tbs chopped parsley
1 Tbs chopped thyme
4 cups chicken stock
2 cups water
Pan Gravy
chicken stock as needed
2 Tbs unsalted butter
6 Tbs flour
1 tsp chopped thyme
1 tsp chopped sage
Preparation
Turkey Stock Heat oil in a large sauce/saute pan. Saute onions and turkey parts for 5 minutes. Add carrots, celery and herbs and saute for an additional 15 min. Add stock and water and simmer for an hour, stirring occasionally. Filter solids and remove fat. Salt and pepper to taste.
Pan Gravy Pour off pan juices and separate fat. Add chicken stock to juices to equal 4 cups. Place roasting pan on stove top and heat butter and 4 Tbs fat on med-low heat. Whisk in flour for 2 min. Slowly whisk in pan juices, 1/2 cup at a time, to prevent lumps. Season with herbs and summer for 5 min.
