Turkey Giblets and Cognac Gravy | Chef Jean Pierre

Step 1

Turkey Stock:

Step 2

In a large saucepan, heat the olive oil.  When hot, add the turkey necks, and sauté for 20 minutes (OR HOWEVER LONG IS NECESSARY TO GET THEM DARK GOLDEN  BROWN).

Step 3

The Gravy:

Step 4

In a sauce pan or a Dutch oven, add the onion and when golden brown, add the shallots and cook for 2 more minutes.

Step 5

Add the browned turkey neck (above recipe).  Add the Sage, thyme, stock and Immerge a fine mesh strainer in the gravy and add the flour and using a whisk incorporate the flour (add more flour if needed it). Cook at medium heat for about 2 hours.

Step 6

Adjust the seasonings with salt and pepper; add the cognac to your liking.  If the consistency if too thin add cornstarch, if the consistency is too thick add more stock.