- Average
- Average budget
4/5
(2 Votes)
Ingredients
- 1 Tbsp butter
- 2 tsp olive oil
- giblets, liver and neck from 1 turkey
- 1 cup diced onions
- 1/3 cup mined celery
- 1/3 cup peeled and minced carrots
- 2 cloves garlic, peeled and minced
- 4 tsp flour
- 1/4 cup dry white wine
- 1 1/2 cups chicken broth
- 1 sprig fresh thyme
- salt and freshly ground black pepper
Preparation
Step 1
in a medium, heavy pot, melt the butter and olive oil over medium-high heat. Add the giblets, liver and turkey neck and cook, stirring until brown, 2 to 3 minutes.
Step 2
Add the onions, celery, carrots and garlic and saute an additional 5 minutes or until the vegetables are soft.
Step 3
Stir in the flour and cook, stirring for 1 minute.
Step 4
Deglaze the pan with the white wine, stirring to incorporate any browned bits from the bottom of the pan.
Step 5
Add the chicken stock, thyme sprig and any reserved juices form the bottom of the roasting pan, and cook, stirring constantly, until thickened. Strain
Step 6
Adjust seasonings with salt and pepper.