Turkey Giblets and Cognac Gravy

3.98 from 102 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.
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