2 tablespoons butter
1 onion, halved
2 garlic cloves
3 carrots, cut in chunks
3 celery stalks, cut in chunks
4 sprigs flat-leaf parsley, plus 4 sprigs
4 sprigs fresh thyme, plus 4 sprigs
4 sage leaves, plus 4 leaves
2 bay leaves, plus 2 leaves
1/4 cup cognac, plus 2 tablespoons
2 tablespoons flour
1 quart chicken broth, low sodium
1 pound smoked and cooked turkey wings
2 cups water
2 tablespoons olive oil
Turkey giblets and neck
Salt and pepper
1 tablespoon green peppercorns
Melt butter in a large stockpot over medium heat. Saute the onion, garlic, carrots,
and celery with 4 sprigs each parsley and thyme, 4 sage leaves, and 2 bay leaves until fragrant. Deglaze the pan
with 1/4 cup cognac, cook for 2 minutes to evaporate the alcohol. Sprinkle in flour to tighten up the mixture and
stir to dissolve. Pour in the chicken broth a little at a time to avoid lumping. Add the smoked turkey wings and
water, simmer for 15 minutes while preparing the giblets.
Coat a saute pan with olive oil and place over medium-high heat. Add the turkey
giblets and neck, along with the remaining herbs. Season with salt and pepper. Add 2 tablespoons cognac and
continue to cook until the giblets are cooked through. Remove the giblets from the pan and chop them up.
Pass the broth through a strainer to remove the large pieces of turkey and
vegetables. Return the broth to the stove and add the giblets. Simmer until the gravy is thick enough to coat the
back of a spoon. Stir in peppercorns and serve with turkey.
Peppercorns (1.1 oz. Package) Actually the black
peppercorn harvested early to produce a light and spicy flavor with a fruity sharpness. Recommended for use
in herb butter, spreads and sauces for Chicken or Seafood. $9.00
Exciting News! Flavorbank is now private labeling and packaging its products under the Gourmet Peppercorns name.
Same great product, new label and packaging!