Ingredients

• 1 Tablespoon neutral oil
• 1 turkey neck
• 1 package turkey giblets (if desired)
• 1 yellow onion, diced
• 2 Tablespoons sherry or white wine
• 4 cups homemade chicken or turkey stock
• 2 cups water
• 1 medium carrot, diced
• 2 ribs celery, diced
• salt and pepper, to taste
• 4 Tablespoons butter, softened
• 6 Tablespoons flour

Instructions

Heat oil in a French oven over medium high heat. Add neck and giblets and sauté until brown on all sides.

Add the onions and cook for 2-3 minutes, stirring occasionally. Deglaze with sherry or white wine.

Add the stock, water, carrots, celery, salt, and pepper. Simmer, covered, for about 30 minutes.

Remove from heat. Take out the neck and giblets, coarsely chop, and set aside (optional). Strain the stock and set aside as well.

Return the French oven to the stove and heat over medium-high. Add butter and melt until foaming.

Add the flour and cook, stirring constantly, until lightly browned, about 6-7 minutes.

Slowly add the strained broth, stirring constantly, and bring to a boil. Reduce the heat and simmer until slightly thickened.

Add the reserved giblets and neck meat (optional), taste, and adjust salt and pepper as needed.