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Turkey Stock & Gravy Recipe

   
 

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     Turkey Stock & Gravy

Category   Sauces
Sub Category   None

Ingredients
Turkey Neck
2 T. canola oil
3 ribs celery, chopped
1 medium onion, chopped
1 carrot, chopped
2 gloves garlic, smashed
1/2 c. bourbon
6 cups low-sodium chicken broth
2 springs fresh thyme
 
2 springs fresh parsley
1 fresh bay leaf
4 T. unsalted butter
1/3 c. all-purpose flour
1 T. cider vinegar
Salt, to taste
Pepper, to taste

Instructions
Stock- Sear neck in oil in a saute pan over medium-high heat until browned, 5 minute; remove from pan. Add celery, onion, carrot, and garlic; saute until beginning to brown, about 5 minutes more. Deglaze pan with bourbon and reduce until it evaporates. Add broth, thyme, parsley, bay leaf, and neck. Bring stock to a boil, reduce heat to medium-low, and simmer 1 hour. Let stock cool, then strain, discarding solids; cover and chill. Skim any congealed fat from the top of stock before using.
Gravy- Melt butter in a large saucepan over medium heat. Whisk in flour; cook until it smells nutty and turns light brown, 2 minutes.
Whisk in stock and reserved, strained drippins. Bring gravy to a boil and cook until it thickens, 3-4 minutes; strain. Whisk in vinegar and season with salt and pepper.


Originally Submitted
11/29/2013





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