Categories: Turkey
Ingredients
- 2 tbsp. vegetable oil
- 1 lb. turkey pieces (wings and neck)
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 5 cups unsalted chicken broth
- 1/2 cup chopped fresh parsley
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 tsp poultry seasoning
- 1/2 tsp black pepper
- 1/4 tsp rubbed sage
- Kosher salt, to taste
Directions
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In a large Dutch oven, heat oil over medium-high heat. Add turkey pieces; cook until lightly browned, 6-8 minutes per side. Add onion and celery; cook for 4 minutes. Gradually add broth, scraping browned bits from bottom of pot with a wooden spoon. Stir in parsley; bring to a boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, for 30 minutes.
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Strain mixture through a fine-mesh sieve into a large bowl, discarding solids.
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In same Dutch oven, melt butter over medium heat; whisk in flour. Cook, whisking constantly, until mixture is browned and smooth. Cook, whisking occasionally, until thickened, 15-20 minutes. Whisk in poultry seasoning and all remaining ingredients. Serve immediately.