Shop Emeril Lagasse | Emeril Lagasse's Recipes | HSN Cookbook | Print Friendly Version

4 tablespoons reserved fat from roasted turkey
1/3 cup small dice carrots
1/3 cup small dice celery
2/3 cup small dice onion
2 teaspoons minced garlic
1/3 cup all-purpose flour
½ cup dry white wine
4 cups reserved chicken stock, cooled
Roasted turkey neck
4 sage leaves
3 sprigs of thyme
Salt and pepper to taste
2 tablespoons cold butter

1. Place a 2-quart saucepan over medium heat, and add the reserved fat to the pan.
2. Once the oil is hot, place the carrots, celery and onion to the pan and saute, stirring often for 4 to 5 minutes.
3. Add the garlic to the pan, and continue to cook for 30 seconds.
4. Sprinkle the flour over the mirepoix, and stir to form a roux.
5. Continue to stir and cook the roux until a blonde color, about 5 minutes.
6. Pour the white wine over the roux, and once absorbed, about 30 seconds, add the cooled chicken/turkey stock.
7. Raise the heat to medium-high, and use a spoon or whisk to incorporate the stock with the roux.
8. Bring the sauce to a boil, and reduce the heat to medium-low.
9. Add the roasted turkey neck, sage and thyme to the sauce and cook, stirring often, for 20 t0 25 minutes.
10. Be sure to skim and scum or fat that may rise to the surface.
11. When the sauce has cooked, strain it through a fine mesh sieve into a clean warm bowl, and season lightly with salt and pepper.
12. Add the butter to the sauce, and stir to incorporate it smoothly into the sauce.
13. Serve the sauce warm alongside the roasted turkey.