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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Classic Italian stock vegetables enhance this amber-gold broth for an unbeatable gravy that really complements the turkey. Ingredients:
neck and giblets (excluding liver) from turkey |
2 tablespoons vegetable oil |
1 celery rib, coarsely chopped |
1 carrot, coarsely chopped |
1 large onion, coarsely chopped |
2 garlic cloves, smashed |
1 cup dry white wine |
3 cups water |
3 cups reduced-sodium chicken broth |
Directions:
1. Pat neck and giblets dry. Heat oil in a heavy medium pot over medium-high heat until it shimmers, then brown neck and giblets, turning occasionally, about 5 minutes. Add vegetables and garlic and sauté until golden, about 5 minutes. Add wine and boil 1 minute. Add remaining ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper and briskly simmer, uncovered, until reduced to 4 1/2 cups, 45 minutes to 1 hour. (If you have less, add water; if you have more, continue to reduce.) Strain through a large sieve into a large bowl, discarding solids. Skim off and discard fat.
2. Cooks' note: Stock can be made 2 days ahead and chilled, uncovered, until cool, then covered. Discard any solidified fat.
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