Table of Contents
show
Turkey Giblets Gravy with Cognac
Recipe Video
Recipe Ingredients
Turkey Stock:
- 1 tablespoon Extra Virgin Olive Oil
- 2 or 3 Turkey necks and giblets legs, wings or any part of the turkey
The Gravy:
- 1 cup diced Onions
- ½ cup diced Shallots
- 2 or 3 springs of Sage roughly chopped
- 2 or 3 springs of Thyme roughly chopped
- 3 cups very flavorful Beef stock
- 3 cups very flavorful Chicken stock
- ¼ cup flour or whatever you need to get it to the right thickness
- Salt & pepper to taste
- ½ cup cognac optional
Recipe Instructions
- Turkey Stock:
- In a large saucepan, heat the olive oil. When hot, add the turkey necks, and sauté for 20 minutes (OR HOWEVER LONG IS NECESSARY TO GET THEM DARK GOLDEN BROWN).
- The Gravy:
- In a sauce pan or a Dutch oven, add the onion and when golden brown, add the shallots and cook for 2 more minutes.
- Add the browned turkey neck (above recipe). Add the Sage, thyme, stock and Immerge a fine mesh strainer in the gravy and add the flour and using a whisk incorporate the flour (add more flour if needed it). Cook at medium heat for about 2 hours.
- Adjust the seasonings with salt and pepper; add the cognac to your liking. If the consistency if too thin add cornstarch, if the consistency is too thick add more stock.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
- My Best Gazpacho Soup Recipe: Chilled to Perfection - August 24, 2023
- Simply The Best Deviled Eggs Recipe: Eggstraordinary! - August 21, 2023
- How To Make Crème Fraiche: Creamy & Delicious! - August 20, 2023
A funny anecdote about this amazing gravy: I was all prepared to cook it along with my first ever thanksgiving dinner. Turkey was in the oven, doorbell rang. My LA Sister had sent an entire tday dinner. My girlfriend was quite happy since I didn’t have to proceed with the stuffing, gravy, cranberry sauce. We went out for a drink instead while said turkey cooked, I expressed trepidation. She said ‘no babe it is Fresh Direct I am sure it is great’. Upon return from home I read the ingredients which included ascorbic acid and granulated garlic powder. i said no WAY! I used it as a turkey au jus along with the amazing beef broth I had bought for the occassion. When she really pushed back was when I started with the turkey neck. She said ‘no way’ and started warming up the other jar of Fresh Direct gravy AND some german boillion gravy she ‘loved’. I smiled and said ‘I can alreeady foresee dinner’.
Fast fwd 2 hours; she poured out her own gravy Fresh Direct and basically fought the table tooth and nail for this one. It was truly amazing. Pan drippings indee
Last Thanksgiving we served this recipe. Applauds and accolades all around! Preparing it again for Thanksgiving 2022. Family gathering of 16.
We are delighted to offer this quality of gravy at our family table.
Highly recommend!
Thank you, Cynthia! 16 people is a lot of mouths to feed. Hope you had a wonderful Thanksgiving!