- 1
Ingredients
- 4 teaspoons canola oil, divided
- 1 cup chopped onion
- 1 cup chopped celery
- Turkey neck and giblets
- 2 cups chicken broth
- 4 bay leaves
- 1 cup Turkey drippings
- 1 ⁄4cup all-purpose flour
- 1 ⁄4cup water
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh thyme
- 1 ⁄2teaspoon kosher salt
- 1 ⁄4teaspoon ground black pepper
- 1 hard-cooked egg, chopped
Preparation
Step 1
In a large skillet, heat 2 teaspoons canola oil over medium-high heat. Add onion and celery; cook until browned, approximately 4 minutes, stirring frequently. Remove onion mixture from pan, and set aside. Add remaining 2 teaspoons canola oil to pan. Add turkey neck and giblets; cook, turning occasionally until browned, approximately 4 minutes. Add broth to pan, scraping to loosen browned bits.
In a medium saucepan, combine onion mixture, neck and giblet mixture, and bay leaves; bring to a simmer over medium heat. Reduce heat to medium-low; cook until neck and giblets are tender, approximately 45 minutes. Strain mixture, reserving 1 cup broth mixture in pan. Finely chop giblets. Discard turkey neck, onions, celery, and bay leaves.
Add reserved 1 cup drippings to broth mixture in pan. In a small bowl, whisk together flour and 1⁄4 cup water. Add flour mixture to pan, whisking until combined. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low. Cook until thickened and bubbly, approximately 3 minutes, stirring constantly. Remove from heat. Stir in chopped giblets, sage, thyme, salt, pepper, and egg.