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Roasted Turkey Gravy
Nb persons: 8
Yield:
Preparation time: 5 min
Total time: 2 hr
Source: Tyler Florence
| 5 tablespoons | extra-virgin olive oil |
| 1 large | smoked turkey wing, or 2 small ones |
| 1 medium | onion, quartered |
| 2 | carrots, chopped |
| 1 ribs | celery, chopped |
| 1 head | garlic, split through the equator |
| 4 | stems fresh sage |
| 4 sprigs | fresh thyme |
| 6 | parsley stems |
| 1 1/2 tablespoons | all-purpose flour |
| 6 cups | chicken stock |
Kosher salt and freshly ground black pepper
Heat the oven to 400 degrees F.
Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.
Serve with roasted turkey breasts stuffed with cornbread & leeks.
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