Make homemade turkey gravy—without making a whole turkey.
2½ lbs. dark meat turkey pieces (wings and necks)
2 Tbsp. vegetable oil
1 medium onion, chopped
2 celery ribs, chopped
1 (49.5-ounce) can chicken broth
½ c. chopped fresh parsley
⅓ c. butter
⅓ c. all-purpose flour
½ tsp. freshly ground pepper
½ tsp. poultry seasoning
¼ tsp. rubbed sage
1) Heat oil in a Dutch oven over medium-high heat, add turkey pieces, cook 6 to 8 minutes on each side. Add onion and celery, sauté 4 minutes. Gradually stir in broth, loosening particles from bottom of skillet; stir in parsley. Bring to a boil; cover, reduce heat and simmer, stirring occasionally, 30 minutes. Pour mixture through a wire-mesh strainer into a large bowl (discard solids).
2) Melt butter in skillet over medium heat; whisk in flour and cook, whisking constantly, 1 to 2 minutes. Gradually whisk in broth mixture; increase heat to medium-high, and bring to a boil. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes. Stir in remaining ingredients.