Brandied Giblet Gravy

Giblets/liver/heart from Turkey
1 Tbs unsalted butter
1 large shallot minced
3 Tbs Cognac or Brandy
Pan Juices
1/2 Cup Maderia or Marsala
1/3 cup flour
4 cups Chicken stock, heated
Salt and Ground Pepper
 

Make ahead - up to a day

1.  Trim Giblets/Liver/Heart of all fat and cut into 3/4 inch dice
2.  Melt butter in a small skillet over low heat
3.  Add Shallot and cook till soft, about 3 min, stirring
4.  Increase heat to medium and add giblets, stirring constantly 2-3 min until soft
5.  Add Brandy to corner of pan.  Warm then ignite and shake until flames subside
6.  Continue cooking until liquid reduced to thin glaze (about 2 Tbs).  2-3 min.
7.  Remove from heat and allow to cool about 15 min
8.  Chop finely and return to brandy reduction

After turkey is cooked
1.  Pour off fat from roasting pan, Leaving 1/2 cup in pan
3.  Place pan over high heat
4.  Add 1/2 cup Maderia or Marsala and stir scraping up any browned bits
5.  Cook until reduced to 2 Tbs
6.  Lower heat to low
7.  Whisk in flour, stirring constantly until roux is rich nut brown 
8.  Whisk in hot chicken stock over med/high heat stirring until gravy is thickened
9.  Add Reserved Giblets
10. If gravy becomes too thick, add wine
11. Strain if you want - I don't.  Season to taste.  Add more cognac if desired