Empty My Fridge
Thanksgiving Turkey & Cognac Gravy - Chef Jean-Pierre
Ingredients
- Extra virgin olive oil1 tbsp
- Turkey2–3
- Onion · diced1 cup
- Shallot · diced½ cups
- Sage2–3
- Thyme2–3
- Beef stock3 cups
- Chicken stock3 cups
- Flour¼ cups
- Salt
- Black pepper
- Brandy½ cups
Instructions
- Heat the olive oil in a large saucepan. Add the turkey necks and sauté until dark golden brown, about 20 minutes or as long as needed.
- In a saucepan or Dutch oven, cook the onion until golden brown, then add the shallots and cook 2 more minutes.
- Add the browned turkey necks, sage, thyme and stock. Set a fine mesh strainer in the gravy, add the flour and whisk it in, adding more flour if needed.
- Cook over medium heat for about 2 hours.
- Season with salt and pepper, and add cognac to taste. If too thin, add cornstarch; if too thick, add more stock.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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