TURKEY GRAVY

6 Tablespoons unsalted butter, at room temperature
1 Tablespoon vegetable oil
Turkey necks, giblets and wing tips
2 medium onions, chopped
2 leeks, (white part only) chopped
3 carrots, chopped
1 teaspoon thyme
1 bay leaf
Stems from 1 bunch of parsley
1 cup of dry Madeira
5 cups chicken stock
1/4 cup flour
Salt and pepper

In medium saucepan, melt 2 tablespoons of the butter in the oil over moderate heat until foaming.  Add the turkey giblets, neck and wing tips and cook, stirring often until brown, about 20 minutes.  Add the onions, leeks, carrots, thyme, bay leaf and parsley stems.  Cover, reduce the heat and cook stirring occasionally until the vegetables are tender and lightly colored, about 20 minutes.

Combine the Madeira with chicken stock.  Add to the pan.  Bring to a boil, partially covered, reduce the heat and simmer for 30 minutes, skimming as necessary.  Strain out the solids.  Chop the giblets and add to the liquid.  Discard remainder of the solids.  Bring the liquid and giblets to a boil and cook, uncovered, until reduced to 3 cups, about 30 minutes.

In a small bowl, mash the remaining 4 tablespoons butter with the flour to forms a smooth, thick paste (beurre manie).  Reduce the heat under the gravy to very low and whisk the beurre manie into it, 1 tablespoon at a time.  Increase the heat to moderate and simmer, stirring for 5 minutes.  Season with salt and pepper to taste before serving.