From the Chef’s Corner
Every year my wife and I try to plan our Thanksgiving meal so it won’t be so hectic getting it altogether the day of the big dinner. We try to prepare some of the side dishes ahead of time, as well as the desserts.
2 turkey necks
2 TBsp. vegetable oil
1 small onion, coarsely chopped
1 celery rib, coarsely chopped
5 cups low-sodium chicken broth
¼ cup loosely packed fresh flat-leaf parsley
1 fresh Thyme sprig
3 TBsp. butter
1/3 cup flour
¼ cup white wine
Rubbed sage to taste
Salt and freshly ground pepper to taste
1. Brown turkey necks in hot oil in a large saucepan over medium high heat 2 to 3 minutes on each side. Add onion and celery; sauté 5 minutes. Stir in broth, parsley, and thyme. Bring to a boil; reduce heat and simmer, stirring occasionally, 30 minutes. Pour through a wire-mesh strainer; discard solids.
2. Melt butter in a large skillet over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 4 to 5 minutes or until mixture is golden. Gradually whisk in stock (or pan drippings), wine and sage; bring to a boil over medium heat. Reduce heat; simmer, stirring occasionally, 5 to 10 minutes or until thickened. Stir in salt and pepper to taste.
Very tasty! Chef Deedle