Mustard Seed Gravy
A rich and savory gravy made with roasted turkey parts, chicken wings, and whole grain mustard. Perfect for holiday meals, this gravy gets its depth from a homemade stock and a nutty roux base.
Ingredients
- •1 set Turkey neck and giblets
- •1 cup dry white wine
- •3 pounds chicken wings
- •1 large onion
- •2 cloves garlic
- •4 tablespoons unsalted butter
- •¼ cup all-purpose flour
- •2 tablespoons whole grain mustard
- •2 teaspoons soy sauce
- •1 to taste Kosher salt
- •1 to taste freshly ground pepper
Cooking Instructions
- 1.
Preheat oven to 425°F. Arrange turkey neck and giblets in a large ovenproof skillet. Roast until very well browned, 35-40 minutes. Remove from oven, add wine, and set over medium heat. Cook, scraping up any browned bits, until wine is reduced by three-quarters, 8-10 minutes. Transfer neck, giblets, and liquid to a large pot; add chicken wings, onion, garlic, and 8 cups water. Bring to a boil, reduce heat, and simmer until liquid is reduced to about 3 cups, about 1 hour. Strain stock through a fine-mesh sieve into a large bowl; discard solids.
110 min
- 2.
Melt butter in a medium saucepan over medium heat, then whisk in flour. Cook, whisking often, until flour begins to smell mildly nutty, about 5 minutes. Whisking vigorously, add warm stock; bring to a simmer. Cook 1 minute; reduce heat to low and whisk in mustard and soy sauce. Season with salt and pepper. Keep warm until ready to serve.
10 min
- 3.
Gravy can be made 1 day ahead. Cover and chill.
1 min