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Rich Gravy

This is a more Rich recipe of gravy from Saveur website.

Prep
Cook
Serves 15people
Ingredients
turkey giblets (including neck) and wing tips from a 12–14-lb. turkey, rinsed
5
shiitake mushrooms, trimmed and coarsely chopped
2
ribs celery, coarsely chopped
2
medium yellow onions, peeled and coarsely chopped
2
medium carrots, peeled, trimmed, and coarsely chopped
2
cloves garlic, crushed and peeled
5
sprig of one fresh herb or a mixture, such as thyme, oregano, savory, tarragon, and basil
1
bay leaf
1/2
cup white wine or dry vermouth
6
tbsp turkey fat skimmed from reserved turkey drippings
6
tbsp flour
2
cup reserved turkey drippings, skimmed of fat, or enough turkey drippings with the addition of chicken stock or water to yield 2 cups
salt and freshly ground black pepper
Directions
1.
Put giblets, wing tips, mushrooms, celery, onions, carrots, garlic, herbs, bay leaf, wine, and 5 ½ cups water into a medium pot. Bring to a boil over high heat, skimming any foam that rises to the surface. Reduce heat to medium and gently boil until stock has reduced to about 2 cups, 1–1 ½ hours. Strain stock into a bowl, setting neck aside, and discard solids. Pick meat off neck bone, add to stock, and discard bones. Skim off any fat from stock and set stock aside.
2.
Heat turkey fat in a medium saucepan over medium heat. Add flour and cook, stirring constantly, for 4–5 minutes. Gradually whisk in stock and neck meat, then the turkey drippings, and simmer, stirring often, until gravy thickens, 10–15 minutes. Season to taste with salt and pepper. Serve warm in a gravy boat, if you like.

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