Sage-Green Peppercorn Gravy
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Butter4 sprigs
Parsley (flat-leaf, plus 4 sprigs)4 sprigs
Thyme (fresh, plus 4 sprigs)2
Leaves2 tbsps
Flour2 cups
Water2 tbsps
Olive Oil1
Salt1 tbsp
Green PeppercornsDirections:
1
Melt butter in a large stockpot over medium heat
2
Saute the onion, garlic, carrots, and celery with 4 sprigs each parsley and thyme, 4 sage leaves, and 2 bay leaves until fragrant
3
Deglaze the pan with 1/4 cup cognac, cook for 2 minutes to evaporate the alcohol
4
Sprinkle in flour to tighten up the mixture and stir to dissolve
5
Pour in the chicken broth a little at a time to avoid lumping
6
Add the smoked turkey wings and water, simmer for 15 minutes while preparing the giblets
7
Coat a saute pan with olive oil and place over medium-high heat
8
Add the turkey giblets and neck, along with the remaining herbs
9
Season with salt and pepper
10
Add 2 tablespoons cognac and continue to cook until the giblets are cooked through
11
Remove the giblets from the pan and chop them up
12
Pass the broth through a strainer to remove the large pieces of turkey and vegetables
13
Return the broth to the stove and add the giblets
14
Simmer until the gravy is thick enough to coat the back of a spoon
15
Stir in peppercorns and serve with turkey