- 2 tablespoons unsalted butter
- Cooked heart, gizzard, and neck meat from the Turkey Stock for Gravy, finely minced
- ¼ cup instant flour such as Wondra or Shake & Blend
- 2½ cups Turkey Stock for Gravy
- ¼ cup Applejack Brandy, or more to taste
- Kosher or sea salt
- Freshly ground pepper
- In a saucepan over medium heat, melt the butter and swirl to coat the pan. Add the minced heart, gizzard, and neck meat and sauté until heated through, about 1 minute.
- Meanwhile, in a small bowl or measuring cup, whisk together the flour and ½ cup of the stock until the flour is dissolved.
- Add the remaining 2 cups stock to the pan and bring to a simmer, Whisk in the flour mixture and simmer until the gravy thickens, about 5 minutes. Stir in the applejack. Season to taste with salt and pepper. Add more applejack, if desired. Keep warm until ready to serve.