TURKEY EXTRAS

Gravy:

Take out turkey neck, heart and giblets from cavities.

Reserve liver for following recipe.

Put all extras into medium-sized pot. Add 1 carrot cut in 3 chunks, 1 onion cut in half, a bunch of celery branches with leaves, a few cloves garlic and 1 bay leaf.

Cover generously with water, bring to boil and simmer under cover for about 2 hours. Add a chicken bouillon cube towards the end.

Strain liquid and reserve.

Once turkey is cooked, pour off most of the fat from the roasting pan.

Pour reserved liquid into the pan and scrape up tasty bits from the bottom.

Pour enriched broth back into the pot.

Add paprika, garlic powder, pepper and sage. Bring to a boil, stirring constantly.

Add a bit of dark Veloutine and stir till desired consistency is reached.

Add more Veloutine if needed.

Adjust seasoning. Enjoy.

Liver appetizer:

Place liver in a small bowl. Add some chicken livers if you need more volume.

Pour milk over liver to cover completely. Allow to rest for an hour or two.

Take 2 onions, quarter and slice thin.

Melt some butter in a small pan and stir fry onions till very soft and almost caramelized.

Drain liver. Add to onions and stir fry till no longer pink inside.

Snip with kitchen shears into small bits.

When well cooked, add marjoram, a bit of sage and fresh ground pepper.

Cook for another minute, to blend flavours.

Serve with crackers.