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French Style Turkey Gravy


INGREDIENTS:turkey-gravy
  • Neck and trimming from turkey
  • 1 carrot, peeled and chopped
  • 1 rib celery, chopped
  • 1 yellow onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 2 sprigs fresh thyme, chopped
  • 2 sprigs fresh rosemary, chopped
  • 1/2 cup dry white wine
  • 1 cup port wine
  • 4 1/2 cups turkey stock
  • 2 tbs. butter   #44110
  • 1 tbs. flour   #09125
  • 1/4 pound mushrooms, sliced
  • salt & pepper, to taste
  • 1/3 cup cream, optional   #44151

DIRECTIONS
  • Sauté turkey neck & trimmings with carrot, celery, onions, 1/2 the garlic, thyme and rosemary until celery and onions are translucent. 
  • Deglaze with 1/2 cup of white wine and 1 cup of port wine. 
  • Add Turkey stock. 
  • Cook for 2 hours.
  • Strain stock, return to the stove and reduce by 1/3rd. 
  • Remove and set aside. 
  • In a sauté pan, cook butter with 1 tbs. flour for 5 minutes to a light brown color. 
  • Add stock to butter & flour (roux) with a whisk. Cook for 1/2 hour. 
  • In a separate pan sauté mushrooms with rest of garlic, salt and pepper until mushrooms are tender and add to sauce.
  • Add cream for a richer consistency.

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