Gravy Base

Name: Gravy Base
Ingredients: 3 tablespoons vegetable oil; Reserved neck, gizzard and heart from 13- to 14-pound turkey; 2 cups chopped onions; 1 1/2 cups chopped carrots; 1/2 cup chopped celery; 1 teaspoon dried marjoram; 1/2 teaspoon dried thyme; 1 bay leaf; Stems from 1 bunch fresh parsley; 4 cups canned low-salt chicken broth; 1 1/2 cups reserved soaking liquid from Three-Mushroom; 2/3 cup tawny Port

12 ingredients

11 steps

Ingredients

3 tablespoons vegetable oil
Reserved neck, gizzard and heart from 13- to 14-pound turkey
2 cups chopped onions
1 1/2 cups chopped carrots
1/2 cup chopped celery
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 bay leaf
Stems from 1 bunch fresh parsley
4 cups canned low-salt chicken broth
1 1/2 cups reserved soaking liquid from Three-Mushroom
2/3 cup tawny Port

Directions

1

Heat oil in heavy large pot over medium heat.
2

Pat neck, gizzard and heart dry.
3

Add to oil.
4

Cover and cook until beginning to brown, stirring occasionally, about 12 minutes.
5

Add onions, carrots, celery, marjoram, thyme, bay leaf and parsley stems.
6

Reduce heat to low.
7

Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes.
8

Uncover and saute until vegetables begin to brown, about 10 minutes.
9

Add broth, reserved mushroom soaking liquid (leaving sediment behind in bowl) and Port; bring to simmer.
10

Partially cover pan; simmer 45 minutes, stirring occasionally.
11

Strain mixture into bowl, pressing on solids with back of spoon.