SPRINGFIELD, Mo. (KY3) - This recipe is courtesy of Chef Craig von Foerster, Harvest Restaurant, Rogersville.

This rich, flavorful gravy, made with roasted turkey parts and fresh herbs, is the perfect complement to your holiday meal. The technique of slowly simmering the stock with aromatics builds deep flavor that elevates any Thanksgiving table.

Prep time: 15 minutes

Cook time: 2 hours 30 minutes

Total time: 2 hours 45 minutes

Serves: 8-10

2 quarts low-sodium chicken stock

1 turkey leg, wing, and thigh, roasted at 375°F for 45 minutes

3 fresh sage leaves

1 fresh rosemary sprig

3 fresh thyme sprigs

1 garlic clove, crushed

1/2 cup roux (prepared)

Salt and pepper to taste

Prepare the base: Place chicken stock, roasted turkey pieces, herbs, and crushed garlic in a heavy-bo

See Full Page