Reserved giblets, roasting pan/try, drippings and fat from Grill-Roasted Herbed Turkey
6 cups water
2 celery stalks, chopped
1 onion, coarsely chopped, plus 1 1/2 cups finely chopped onions
1 carrot, peeled and chopped
1 cup Chardonnay wine
4 tablespoons unsalted butter
1/4 cup Wondra flour
Salt and freshly ground pepper
In a medium saucepan, combine the giblets, water, celery, the coarsely chopped onion, and the carrot. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 2 hours or so, skimming the surface occasionally. Remove from heat and strain. You should have 2 cups turkey stock. Use now, or cover and refrigerate.
In a medium saucepan, bring the turkey stock to a low simmer. Place the roasting pan/tray over two burners on the stove top. Over medium-high heat, add the Chardonnay and turkey stock to the pan and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the liquid by half. Pour through a fine-mesh sieve into a glass measure or pitcher.
In the roasting pan/tray, melt the butter with the reserved turkey fat over medium heat and cook the finely chopped onion for 15 minutes, stirring occasionally, until lightly browned. Sprinkle the flour into the pan and whisk in salt and pepper to taste. Cook, whisking constantly, for two minutes. Add the hot stock and cook, whisking occasionally, for 5 minutes, or until thickened.