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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 1 |
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This recipe uses a homemade stock. If you prefer pan drippings, substitute the first 7 ingredients for 2 cups pan drippings. Ingredients:
2 turkey necks |
1 tablespoon vegetable oil |
1 medium onion, coarsely chopped |
1 celery rib, coarsely chopped |
5 cups low-sodium chicken broth |
1/4 cup loosely packed fresh flat-leaf parsley |
1 fresh thyme sprig |
3 tablespoons butter |
1/4 cup all-purpose flour |
1/4 cup white wine |
1/4 teaspoon rubbed sage |
salt and freshly ground pepper to taste |
Directions:
1. Brown turkey necks in hot oil in a large saucepan over medium-high heat 2 to 3 minutes on each side. Add onion and celery; sauté 5 minutes. Stir in broth, parsley, and thyme. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Pour through a wire-mesh strainer; discard solids.
2. Melt butter in a large skillet over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 4 to 5 minutes or until mixture is golden. Gradually whisk in stock (or pan drippings), wine, and sage; bring to a boil over medium heat. Reduce heat; simmer, stirring occasionally, 5 to 10 minutes or until thickened. Stir in salt and pepper to taste.
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