Saucepot Gravy

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By Chef Irv Miller
Makes just over 1 quart


  1. 2 cups yellow onions, diced small
  2. 1 cup celery, diced small
  3. 1 cup carrots, diced small
  4. 2 tablespoons fresh garlic, peeled, rough chopped
  5. ¼ cup canola oil
  6. 3 pints chicken broth or water. Add poultry pan drippings if desired
  7. 6-8 ounces smoked turkey neck, ham hock, or smoked hog jowl
  8. 1-2 tablespoons poultry and herb seasoning
  9. 1-2 bay leaves
  10. 3 sprigs fresh thyme, removed from stem
  11. Cracked black pepper to taste
  12. Kosher salt to taste
  13. Beurre manié (½ cup softened butter kneaded with ¾ cup flour) to thicken


  1. Place the oil in a large heavy-duty saucepot over medium-high heat for 3 minutes and then brown turkey neck and pork meats.
  2. Mix in small-diced vegetables and stir for 3 minutes.
  3. Add garlic and stir until blended.
  4. Add seasoning and broth and bring to a boil.
  5. Reduce to a simmer.
  6. Over low heat, whisk in small pieces of the beurre manié until gravy thickens.
  7. Season with salt and pepper and gently simmer for 30 minutes to an hour.
  8. Remove from heat and let sit until needed.
  9. Discard neck and bay leaves before serving. Do not strain.

Recipe compliments of Jackson's Steakhouse, Pensacola, Florida

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