Turkey or Chicken Stock
Makes 3½ to 5 cups. Serves about 20
Turkey or chicken necks, hearts, gizzards and wing tips
1 large onion, thickly sliced
1 large carrot, thickly sliced
2 garlic cloves, smashed
1 celery rib, roughly chopped
Handful parsley stems
10 black peppercorns
1/4 teaspoon dried thyme
1 bay leaf

Cut the turkey neck into 1-inch pieces.  Put the ingredients in a heavy pot and add enough water to cover.  Bring to a boil over medium heat, skimming any foam that accumulates.  Reduce the heat to low and simmer for about 2 hours.   Add more water as needed to keep ingredients covered.  Skim off foam and excess fat.   OPTIONAL: Drain stock into clean saucepan and reduce to 3½ cups.  

Pan Gravy - Serves 50
Makes 1 gallon    Serving size: 1/3 cup    Recipe can be easily cut in half to serve 25 or less

1 cup hot meat drippings and/or other fat/oil
1 cup all-purpose flour
1 tablespoons salt, or to taste
Freshly ground black pepper to taste
1 gallon meat or poultry stock

To a large 3 quart or larger saucepan add the hot meat drippings or fat.  Add the flour and blend well.  Stir in the salt and pepper and cook for about 5 minutes.  Gradually add the stock, stirring constantly with a wire whisk.  Cook until smooth and thickened

Variations:
Giblet Gravy: Add 1 quart cooked giblets, chopped

Onion Gravy: Lightly brown 1 pound thinly sliced onions in hot fat before adding flour

Seasoned Gravy: In water or meat stock cook until tender, 1 pound diced carrots,  1/2 cup chopped celery and 1½ cups chopped onions.  Stir into flour and fat mixture just before or after adding the stock.  

Fresh Mushroom Sauce
Makes 1 gallon    Serving size: 1/3 cup    Recipe can be easily cut in half to serve 25 or less

4 pounds fresh mushrooms
2 sticks butter or margarine
1/4 cup finely chopped shallots or onions
1/2 cup all-purpose flour
2 quarts chicken stock, hot
2 cups whole milk or cream
Salt and ground pepper to taste

Clean, trim and slice mushrooms.  Melt butter in a large 3-5 quart saucepan or stockpot.  Sauté onions and mushrooms.  Add flour and blend.  Cook and stir, 5 minutes.   Add stock and milk while stirring with a whisk.  Cook until thickened.   Taste for seasoning.  Add salt if needed.

Hollandaise Sauce
Makes about 18 ounces    Serves 12    Serving Size: 1½ tablespoons

It is recommended that this sauce be made only in small quantities

1½ sticks butter, divided into 3 portions
1½  tablespoons lemon juice
3 egg yolks
Pinch salt and cayenne pepper

Place 1/3 portion of butter, lemon juice and egg yolks in a bowl over a pan of hot (not boiling) water.  Cook slowly, beating constantly.  When first portion of butter is melted, add second portion and beat until mixture thickens.  Add third portion of butter and salt and red pepper.  Beat until thickened.  Serve at once

Compound Butters
Yields 2 pounds.  Cut ingredient proportions in half to yield 1 pound of butter

These seasoned butter can be used to rub on turkey or chicken before roasting.  Use generously.  Compound butter can be wrapped in foil and frozen, almost indefinitely

2 pounds unsalted butter, softened
Flavoring (see below)

Mix flavoring with softened butter.  Form into a 1-inch diameter log.  Refrigerate until firm and flavors blend. Soften slightly to use as a meat rub or slice while firm to use in pasta, vegetables or breads.   

Variations:
Basil Butter:  Add 4 cups fresh basil leaves, finely chopped, 3 minced garlic cloves and 1/4 cup lemon juice. 

Herb Butter: Add a combination of about 2¼ cups chopped fresh herbs of your choice.  Use chives, parsley, thyme, basil, or sage.  Use intensely flavored herbs like tarragon and rosemary in lesser amounts.   Add 3-5 minced garlic cloves and 1 tablespoon lemon juice.  

Lemon Butter: Add 1 cup lemon juice, 2 teaspoons lemon zest and ¼ cup Dijon mustard