If you need turkey gravy for a boneless turkey breast dinner and don't want to settle for a cheap immitation powder or canned product, Glace de Voiaille Gold (turkey stock) is for you.
No chemicals or MSG, this turkey stock is the next best thing to homemade.
Heat the duck fat in a heavy skillet over medium heat. Saut� the vegetables until richly browned and soft, about 40 minutes, stirring occasionally.
Pour in the wine, turn the heat to high and cook until the liquid has almost completely evaporated, stirring up all the browned cooking bits.
Meanwhile, combine the stock, parsley and thyme in a saucepan and simmer while the vegetables cook.
Pur�e the softened vegetables along with 1 cup of the stock in an electric blender until smooth. Remove the herbs from the stock (or strain if using dried thyme) and stir in the pur�e.
In a clean saucepan, melt the butter over medium-high heat. Whisk in the flour and cook, stirring continuously, until it turn a rich, nutty brown.
Turn off the heat and whisk in the stock until smooth, taking care to scrape the bottom and corners well. Season to taste with salt and pepper.
Add the parsley and serve.