Jeff Mauro

6 cups chicken stock
turkey neck and giblets reserved from the bird
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
4 sprigs fresh parsley
2 sprigs fresh thyme
2 garlic cloves, peeled
½ teaspoon pepper
¼ teaspoon salt
¼ cup sherry wine
4 tablespoons
unsalted butter
5 tablespoons all-purpose flour
¼ cup turkey drippings, fat removed with fat separator

Bring 2 cups broth , reserved neck and giblets, and reserved trimmings to simmer in large Dutch
oven over high heat. Cook at aggressive simmer for 20 minutes un’l most of the liquid
evaporates, this intensives the flavors into a lovely fond at the bottom of the pan.

Reduce heat to medium and add onion, carrot, celery, parsley sprigs, thyme sprigs, garlic,
pepper, and salt. Sauté un’l translucent, about 10 minutes.

Deglaze with sherry wine and bring to simmer, scraping up any of the caramelized bits on the
bottom of the pan. Add remaining 4 cups broth and bring to simmer over high heat. Reduce
heat to medium-low, cover, and gently simmer for 1 hour. Strain stock through fine-mesh
strainer set over a heat-safe bowl and discard any solids. You can refrigerate this overnight

Lets make a roux! Melt butter in medium saucepan over medium heat. Add flour and whisk un’l
mixture is simmering and starts to turn golden brown about 5-7 minutes. Reduce heat to for 5
minutes or un’l thickened. Add in drippings to bump up the flavor and if you need to thin things
out, add some extra stock or broth. Adjust seasoning with salt and pepper. This gravy can be
refrigerated for up to 2 days and to re-heat, bring to a simmer for 5 minutes. Pour on
everything for the next 2-3 days.