Sage And Red Currant Gravy - cooking recipe

Ingredients

1 celery rib
1 carrot
1 onion
5 c. chicken broth
6 c. water
reserved neck and giblets (excluding liver; from a 12 to 14 lb. turkey)
1 bay leaf
8 sprigs mixed fresh herbs (such as thyme, sage, rosemary and/or marjoram)
4 c. turkey giblet stock
1/4 c. red currant jelly
3 Tbsp. chopped fresh sage leaves
3 Tbsp. water
3 Tbsp. cornstarch

Preparation

Make turkey giblet stock by coarsely chopping vegetables and bringing the celery rib, carrot, onion, chicken broth, water, reserved neck and giblets, bay leaf and mixed fresh herbs to a boil. Skim froth. Simmer 2 hours or until liquid is reduced to about 6 cups. Pour stock through a fine sieve into a bowl. Complete Sage and Red Currant Gravy by combining the pan juices from the chicken or turkey, turkey giblet stock, currant jelly, sage leaves, water and cornstarch.