Directions

1. To make the turkey stock, cut the backbone into 3 pieces. Preheat a stock pot over high heat. Put a couple of tablespoons of oil in the stockpot. Sear the neck and backbone pieces in the hot oil, turning until browned on all sides.
2. Remove from the pot. Add the onion, carrots, and celery. Cook, scraping the bottom of the pan with a wooden spatula until all the browned fond on the bottom of the pot is released from the pot. Add the neck and backbone back to the pot, along with the remaining ingredients. Cover with one gallon of cold water. Bring to a gentle simmer. Cook until reduced by half. Strain the stock through a cheesecloth-lined strainer. Discard the solids. Refrigerate the liquid.
3. To make the gravy, melt the butter in the 8” Lodge cast iron skillet, over medium heat. Add the flour and whisk constantly until lightly toasted and fragrant. Slowly whisk in the turkey stock/drippings. Season with black pepper and salt, as needed.

Country Cream Gravy Recipe

1. Brown the sausage in a skillet over medium heat. Break up into fine pieces. Add the butter. Melt. Add the flour. Stir constantly for about one minute. Don’t brown the flour. Slowly add the milk, stirring constantly. Adjust consistency with more milk, if needed. Taste and season with the salt and pepper.