In a saucepan melt 3 tablespoons of butter and cook over medium heat until it is all melted.
Add the turkey neck and wings and cook, stirring well for about 2 minutes
Add the carrot celery and onions stir well cook one more minute
Add the tomato paste and bacon continue stirring and cook for one more minute
Add the garlic and sage stir well and cook for 2 more minutes.
Add Nick’s Rub#2 and stir well, cook one more minute.
Add the Marsala and cook stirring well until it reduces by 1/3 about 3 minutes.
Add the flour stir well and cook for 3 more minutes.
Add the chicken stock, increase the heat to medium-high and bring the stock mixture to a boil
and then reduce the heat to simmer and cook for 40 minutes.
Strain the gravy and return to the saucepan. Cook over medium-high heat, bring to a boil and
cook until it is reduced by ½ about 10 minutes.
Place the gravy in a degreasing cup and eliminate as much of the fat as possible.
Pour the gravy back in the saucepan and bring to a boil over medium-high neat.
Add the cornstarch slurry and using a whisk stir energetically until the gravy thickens up about 3
Turn off the heat and let the gravy cool for 5 minutes.
The gravy is ready to be served.
3 tablespoons of butter
One turkey neck and turkey wings
¼ cup chopped onion
¼ cup chopped carrots
¼ cup chopped celery
2 tablespoons of tomato paste
2 tablespoons of chopped bacon
3 garlic cloves thickly sliced
2 tablespoons of fresh chopped sage
1 teaspoon of Nick’s Rub (see below)
1 tablespoon of white flour
5 cups of chicken stock
Cornstarch slurry made by mixing 2 tablespoons of water and 1 tablespoon of cornstarch
1 tbsp of onion powder
1 tbsp of garlic powder
1 tbsp of paprika
1 tbsp of salt
1 tbsp of pepper