Shallot-Dijon Gravy

    • 3.5 cups Golden Turkey Stock (see recipe below)
    • 2/3 cup of chopped shallots
    • 1/2 cup all purpose flour
    • 1/2 cup dry white wine
    • 2 tablespoons Dijon mustard
    • 2 teaspoons chopped fresh rosemary
    • 1/2 cup of reserved fat from turkey roasting pan or butter
    • Reserved pan juices from turkey roasting pan

Combine enough turkey roasting pan juices and Golden Turkey Stock so you have 5.5 cups total liquid.

In a sauce pan over medium heat add either 1/2 cup of reserved turkey fat or butter and the shallots; sauté for 1 minute.  Whisk in flour.  Cook until roux is light brown, whisking constantly, about 2 minutes.  Whisk in the wine, stock mixture, mustard and rosemary.  Bring to a boil, whisking until blended.  Boil until gravy is thickened about 3 minutes.  Season with salt and pepper.


Golden Turkey Stock

Along with the pan juices from the roasted turkey, this stock flavors the gravy.

    • 1 large onion chopped
    • 1 large carrot chopped
    • 1 large celery stalk chopped
    • 6 fresh Italian parsley sprigs
    • 1 bay leaf
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon whole black peppercorns

Preheat oven to 400 degrees.  Arrange wings in a large roasting pan and roast, turning once, until they are a deep brown, about 2 hours.

Transfer the wings to a large bowl.  Spoon 3 tablespoons of turkey fat from the roasting pan to a stock pot.  Reserve the roasting pan.  To the stock pot add onion, carrot and celery.  Sauté over medium-high heat until vegetables are golden, about 20 minutes.  Add 2 cups of water to the roasting pan; place over 2 burners and bring to a boil, scraping up the brown bits.  Add liquid from the roasting pan to the stock pot.  Add the remaining ingredients and enough cold water to cover the wings by 1 inch.

Bring the water to a boil then reduce heat to medium-low and simmer uncovered until the stock is flavorful and reduced to about 7.5 cups, about 2.5 hours.  Strain stock into a large bowl and let cool 1 hour, then chill until cold about 3 hours.  spoon fat from the surface before using.