Turkey Stuffing and Turkey Gravy

Here's my typical stuffing recipe. (I call it stuffing, but I cook it in a separate pan.) Turkey stock recipe is shown below.

Ingredients:

• 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
• 1 pound Pepperidge Farm stuffing mix (plus ends of old bread, toasted and cooled)
• 2 1/2 cups chopped yellow onions (2 or 3 onions)
• 1 1/2 cups 1/4" slices celery (2 or 3 stalks)
• 1 tablespoon dry parsley
• 1 teaspoons dry sage
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon dry thyme 
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 1/2 cups low-sodium chicken broth, divided (or turkey stock)
• Option - add in 1/2 pound cooked and crumbled breakfast sausage
• Option - add in 1 peeled and diced apple
• Option - add in 1 potato chunked, from the turkey stock
  

Instructions:

1. Grease a 9 x 13 casserole pan by spraying with cooking spray.
2. Melt 1/2 cup butter in a large skillet over medium-high heat; add onions and celery. Stir and cook until the onion softens.
3. Add celery and onions to a bowl, add in the stuffing mix and bread cubes.
4. Mix herbs with chicken broth. Add broth a cup or so at a time, watching so stuffing does not get too soggy.
5. Dot the remaining 1/4 cup butter over stuffing. (either in small bits, or melt and drizzle)
6. Bake uncovered stuffing until set and top is browned and crisp, 40-45 minutes longer.

Carole's Notes:

This recipe serves about 10 or so - I plan for leftovers.

Recipe is adapted from Pepperidge Farm and http://www.epicurious.com/recipes/food/views/-simple-is-best-dressing-51124210

Stock Ingredients:

• 1 tablespoon olive or vegetable oil
• 1 large onion, roughly chopped
• 1 large carrot, peeled and roughly chopped (or large handful baby carrots)
• 2 ribs celery, roughly chopped
• 3 cans chicken broth
• 2 bay leaves
• 1 teaspoon (5ml) soy sauce
  
• 3 tablespoons (45g) butter
• 1/4 cup (1 1/2 ounces) flour
  

Gravy Instructions:

1. Chop reserved turkey neck into 1-inch chunks with a cleaver. 
2. Finely chop turkey gizzard and other parts (except liver which is discarded.)
3. Heat oil in a medium saucepan over medium-high heat until shimmering. 
4. Add turkey neck, onion, carrot, and celery and cook, stirring occasionally, until well browned about 10 minutes total. 
5. Add gizzard pieces and brown for a minute.
6. Add stock, bay leaves, and soy sauce. 
7. Bring to a boil, then reduce to a simmer. Add in leaves and ends from stuffing vegetables.  then strain through a fine-mesh strainer. 
8. You should have a little over 1 quart of fortified stock; if not, add water or more chicken stock to equal 1 quart. (4 cups)
9. Discard solids and set stock aside.
   
   <after turkey cooks>
   
10. Pour drippings from turkey into large measuring glass, strain off fat.
11. Melt butter in a medium saucepan over medium heat.
12. Add flour and cook, stirring constantly, until golden brown, about 3 minutes. Whisking constantly, add fortified broth in a thin, steady stream. 
13. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups.
14. Season to taste with salt, pepper, and a little wine. (add to taste parsley, sage, thyme)