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Turkey Giblets and Cognac Gravy

3.95 from 96 votes


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


  • 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.
Like this recipe?Please share it with your family and friends!
Chef Jean-Pierre

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