Sage-Green Peppercorn Gravy

Recipe Ingredients

2 tablespoons	30ml	Butter
1		Onion - halved
2		Garlic cloves
3		Carrots - cut in chunks
3		Celery stalks - cut in chunks
8 sections		Flat-leaf parsley - divided
8 sections		Fresh thyme - divided
8		Sage leaves - divided
4		Bay leaves - divided
1/4 cup	59ml	Cognac - plus
2 tablespoons	30ml	Cognac
2 tablespoons	30ml	Flour
1		Low-sodium chicken broth
1 lb	454g / 16oz	Smoked and cooked turkey wings
2 cups	474ml	Water
2 tablespoons	30ml	Olive oil
		Turkey giblets and neck
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Green peppercorns

Recipe Instructions

Melt butter in a large stockpot over medium heat. Saute the onion, garlic, carrots, and celery with 4 sprigs each parsley and thyme, 4 sage leaves, and 2 bay leaves until fragrant. Deglaze the pan with 1/4 cup cognac, cook for 2 minutes to evaporate the alcohol. Sprinkle in flour to tighten up the mixture and stir to dissolve. Pour in the chicken broth a little at a time to avoid lumping. Add the smoked turkey wings and water, simmer for 15 minutes while preparing the giblets.

Coat a saute pan with olive oil and place over medium-high heat. Add the turkey giblets and neck, along with the remaining herbs. Season with salt and pepper. Add 2 tablespoons cognac and continue to cook until the giblets are cooked through. Remove the giblets from the pan and chop them up.

Pass the broth through a strainer to remove the large pieces of turkey and vegetables. Return the broth to the stove and add the giblets. Simmer until the gravy is thick enough to coat the back of a spoon. Stir in peppercorns and serve with turkey.

This recipe yields 6 to 8 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-SP01) - from the TV FOOD NETWORK

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