Gesier Gravy

Makes 8 to 10 servings

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2 turkey gizzards, cooked (from roasted turkey recipe)

1/4 pound butter

1/4 cup all-purpose flour

2 cups chicken or turkey stock

2 large shallots, diced

1/4 cup cognac

2 sprigs thyme, picked

Kosher salt

Black pepper

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1. Trim and chop the cooked gizzards.

2. Melt the butter in a saute pan, cooking until it starts to foam.

3. Add flour and whisk for two minutes to incorporate and cook the flour. (It should be bubbling while whisking.)

4. Add the cold chicken or turkey stock to the roux, whisking to incorporate.

5. Saute the diced shallots until translucent, add cognac, and reduce by half. Reserve.

6. Add the chopped gizzards, cooked shallots, thyme, salt, and black pepper to the roux/stock pan.

7. Heat slowly over medium-low heat for 10 minutes, or until thick. Serve with turkey.

Per serving (based on 10): 114 calories; 3 grams protein; 3 grams carbohydrates; no sugar; 10 grams fat; 88 milligrams cholesterol; 227 milligrams sodium; no dietary fiber.