| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 4 cups |
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 pounds smoked turkey neck bones, large dice
- 2 ribs celery, rough chopped
- 2 carrots, rough chopped
- 2 cloves garlic, smashed
- 1 medium onion, rough chopped
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 quart low-sodium chicken broth (or turkey stock if available)
- 2 sprigs fresh thyme
Instructions
- In a heavy-bottom saucepan over medium-high heat, add the olive oil and chopped turkey necks, browning the bones on all sides, 6 to 7 minutes. Add the celery, carrot, garlic and onion and saute until the onions are translucent, 5 to 6 minutes. Season with salt and pepper.
- Reduce the heat to medium, then add the flour to create a roux. Stir well and cook until the roux is a deep brown color and has a nutty aroma, 8 to 10 minutes. Add the chicken broth and thyme, while using a whisk to stir. Stir and cook until the gravy is smooth and there are no lumps. Bring to a boil then simmer to reduce slightly, about 10 minutes.
- Remove the gravy from the heat and strain through a fine-mesh strainer into a smaller saucepan. Discard the solids. Taste and adjust seasoning. Keep warm until ready to serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 252 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 22 g |
| Cholesterol | 130 mg |
| Sodium | 664 mg |
Reviews
Absolutely delicious and easy to prepare. I’ve been using this recipe for years and it’s a family favorite!
excellent