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Sherry Gravy

Pouch Turkey giblets and neck meat

Carrot

Shallots

Celery stalk

Garlic clove

Bay leaf

Sherry wine

Turkey stock or chicken stock

Thyme sprigs

Cornstarch

Salt

Black pepper

In a large sauce pot, heat the oil and then add the giblets and neck meat. Caramelize meat until browned on all sides. Remove from pan and reserve.

Add the carrot and sweat for one minute then add the shallots, celery, garlic and bay leaf. Sweat vegetables for approximately 10 minutes then deglaze with the sherry and let simmer for 2 minutes.

Pour 3 12 cups of the stock into the pot and add the giblets and the thyme. Bring to a boil then reduce the heat and simmer for 20 minutes.

Whisk the remaining stock with the cornstarch to make a slurry and pour into the stock. Simmer the gravy for an additional 5 minutes, stirring continuously, until thickened. Strain into a clean pot, season with salt and pepper and serve immediately or keep warm.