Turkey Gravy Perfected

This recipe is very easy but it does take a little more time to create
and adds layers of flavor for an elegant turkey gravy.

Makes 5 to 6 cups

Ingredients:

1 1/2 ounce duck fat More Than Gourmet Rendered Duck Fat or equal
amount of unsalted butter
4 1/2 cups of equal parts chopped celery, peeled onion and peeled
carrots
1 cup dry white wine
3 ounces More Than Gourmet Turkey Stock reduction plus 4 cups hot
water or 4 cups of homemade turkey stock from recipe above
1/2 teaspoons dried thyme leaves crushed
3 tablespoons minced flat leaf parsley, divided
6 tablespoons unsalted butter
6 tablespoons flour
salt and pepper to taste


Preparation:

Heat the duck fat or butter over a medium heat in a large saucepan.
Add the chopped vegetables and sauté for 40 to 45 minutes making sure
not to scorch or burn them.

When vegetables are browned and softened, slowly add the wine and
stir, using a high heat and reduce until the liquid is almost
completely evaporated.

In a separate pot combine the turkey stock, thyme and 2 tablespoons
parsley and simmer slowly over a medium heat.

Remove the vegetables to a blender, add 1 cup of the turkey stock and
purée. Strain the remaining stock and add it to the purée.

In a separate pan melt the remaining butter over a medium heat and
whisk in the flour stirring until it reaches a nutty brown color. Turn
off the heat, add the turkey purée mixture and blend until smooth.
Season to taste with salt and pepper, scrapping sides and bottom of
pot. Sprinkle with the remaining tablespoon of minced parsley and
serve.