Source: Food Network Magazine November 2021
Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys but also wild turkeys. It is a popular poultry dish, especially in North America and the United Kingdom, where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas respectively, as well as in standard cuisine. Wikipedia.com
Ingredients
2 tablespoons vegetable oil
1 onion, thinly sliced
turkey neck and giblets ( reserved from turkey )
8 cups low-sodium turkey broth
several sprigs of thyme, parsley, rosemary, and/or sage
turkey drippings ( reserved from the roasting pan )
1 pound bulk sausage meat
1/2 cup all-purpose flour
kosher salt and freshly ground pepper
1/2 cup fresh parsley leaves, chopped
Directions
To make this Sausage Gravy start by heating the oil in a medium saucepan over medium heat. Add the onion, turkey neck, and giblets and cook, stirring occasionally, until browned about 15 minutes. Add the broth and herb sprigs. Cover and simmer to allow the flavors to develop, about 2 hours.
Pour the turkey pan drippings into a large fat separator cup. Strain the broth mixture; cover to keep hot.
Spoon off 1/4 cup of fat from the pan drippings into a large saucepan. Heat over medium-high heat. Add the sausage and cook, breaking it up with a spoon until browned 3 to 4 minutes. Sprinkle in the flour and cook over medium heat, stirring occasionally until slightly browned, about 4 minutes.
Gradually ladle the hot broth into the sausage mixture, stirring constantly. Bring to a boil, then reduce to a gentle simmer. Add the remaining turkey drippings, leaving any fat behind in the separator. Simmer, stirring occasionally until thickened, about 10 minutes. Season with salt and pepper and stir in the parsley. Serve in a gravy boat. Enjoy!
also, try: Herb-Stuffed Roasted Turkey