Turkey Gravy
Ingredients
| Skinned neck and trimmed gizzard from the turkey | ||
| 3 cups water | ||
| 1 rib celery, chopped | ||
| 2 fresh mushrooms, washed trimmed and sliced | ||
| 1 small onion, sliced | ||
| 1 small leek, white part plus 3 inches green part, trimmed and sliced | ||
| 1 small carrot peeled and sliced | ||
| 2 large cloves garlic, moinced | ||
| 3 sprigs fresh parsley | ||
| 2 tbs fresh mint, minced | ||
| 2 tbs cornstarch dissolved in cold water | ||
| kosher salt and fresh cracked black pepper to taste |
- Prepare the stock for the gravy the day ahead.
- Place the neck and gizzards in a large sauce pan and cover with water.
- Bring almost to a boil, then reduce heat. Remove any scum that rises to the top.
- Add all other ingredients except for the mint and cornstarch mixture. Bring almost to a boil then reduce heat to a simmer. Do not boil. Simmer for 1 and 1/2 hours. Let cool in pot.
- Remove meat from neck and set aside. Let cool covered in the refrigerator.
- Strain stock through a fine mesh strainer lined with cheese cloth.
- Refrigerate overnight. The next day discard any hardened fat that rises to the top.
- To make gravy pour balance of de-fatted stock into a sauce pan with any pan juices from the turkey.
- Add mint and bring almost to a boil and reduce to 3/4 cup. Add the reserved meat from the neck.
- Dribble the corn starch mixture slowly into the gravy only using enough to slightly thicken.
- Season with salt and pepper.
- Serve in a sauce boat.
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