Categories: Turkey

Ingredients

• 2 tbsp. vegetable oil
• 1 lb. turkey pieces (wings and neck)
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 5 cups unsalted chicken broth
• 1/2 cup chopped fresh parsley
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 tsp poultry seasoning
• 1/2 tsp black pepper
• 1/4 tsp rubbed sage
• Kosher salt, to taste

Directions

1. In a large Dutch oven, heat oil over medium-high heat. Add turkey pieces; cook until lightly browned, 6-8 minutes per side. Add onion and celery; cook for 4 minutes. Gradually add broth, scraping browned bits from bottom of pot with a wooden spoon. Stir in parsley; bring to a boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, for 30 minutes.

2. Strain mixture through a fine-mesh sieve into a large bowl, discarding solids.

3. In same Dutch oven, melt butter over medium heat; whisk in flour. Cook, whisking constantly, until mixture is browned and smooth. Cook, whisking occasionally, until thickened, 15-20 minutes. Whisk in poultry seasoning and all remaining ingredients. Serve immediately.

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