Chardonnay Gravy
Prep Time: 30 minutes
Cook Time: 2 hours

Giblets and neck from roasting turkey
2 Each yellow onions, quartered
2 Each carrots, cut into chunks
2 Each celery stalks
1 Quart chicken stock
1/2 tsp ground black pepper
1/2 Cup cornstarch
2 Cups Chardonnay wine

This recipe can be made the day before if desired, making the broth thru Step four and finishing the gravy when the turkey has been roasted.

Rinse giblets and neck in cool water. Combine with onions, carrots, celery and 1 cup of chicken stock in a 5-6 quart covered pan over medium heat. Bring to a boil, then reduce heat to a simmer for 15 minutes. Return heat to high and boil uncovered, stirring often as the liquid evaporates. Continue to cook giblets and vegetables until browned and sticking to the pan, about another 15 minutes.

Add remaining 3 cups of stock and ground black pepper, stirring to scrape browned bits free from sides and bottom of pan. Cover and simmer gently until giblet is tender when pierced, about 1 1/2 hours.

Pour broth through a fine strainer into large bowl. Discard vegetables. Pull meat off the neck, finely chopping neck meat and giblets. Measure stock and if needed add water to make 1 quart.

In a saucepan, smoothly blend cornstarch with 1/3 cup of water. Add broth and finely chopped giblet and neck meat. Stir over high heat until boiling, about 5 minutes.

Stop here if making the day before. Cool, cover and chill broth in refrigerator until needed when turkey is finished roasting.

After turkey is done, skim fat from pan juices and discard. Add Chardonnay to roasting pan and scrape brown bits free from pan. Add wine mixture to broth and bring to a boil, stirring constantly. Add salt to taste.