“From the Nov 2006 edition. This recipe uses a homemade stock.”
READY IN:
1hr 10mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown turkey necks in hot oil in a large saucepan over medium high heat 2 to 3 minutes on each side.
  2. Add onion and celery; saute 5 minutes. Stir in broth, parsley and thyme. Bring to a boil; reduce heat and simmer, stirring occasionally, 30 minutes.
  3. Pour through a wire mesh strainer; discard solids.
  4. Melt butter in a large skillet over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 4 to 5 minutes or until mixture is golden.
  5. Gradually whisk in stock, wine and sage; bring to a boil over medium heat. Reduce heat; simmer, stirring occasionally, 5 to 10 minutes or until thickened.
  6. Stir in salt and pepper to taste.

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