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Sauce for turkey
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Turkey neck and gizzards
2 cups chicken stock
Knorr vegetable bouillon cube, finely chopped
2 shallots, peeled and cut into large dice
1 cup Calvados brandy
6 small Cepes(if you cannot find cepes, use the earthiest mushroom you can find)
Thyme
All of the liquid skimmed of fat from the roasted turkey
You will need the liquid from a cooked turkey
Roast the turkey neck and gizzards in a 350 oven for 2 hours stirring every 30 minutes. When they are caramelized, remove from oven to a mixing bowl. Set aside
Put a pot over medium heat, add canola oil to almost cover the bottom. Brown the cepes in the oil, remove and keep warm.
Add the shallots to the pot the mushrooms were browned in. Brown them but be careful not to burn the shallots. Add the neck and gizzards to the shallots. Pour in the Calvados and reduce by half.
Pour in the chicken stock, thyme and bouillon cube and wing tips from the roasted turkey ,reduce to 1/2 cup of liquid.
Add 1/2 cup of the juice from the roasted turkey, pour through a strainer into bowl of mushrooms.
Put into pot, bring to a simmer and blend with an immersion blender.
Taste for salt and pepper.
Keep warm until service.
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