- 1 cup cocktail onions, drained
- 5 anchovy filets, rinsed well
- 2 tablespoons capers, drained and washed well
- 2 cups pitted green olives
- 1/4 cup cornichons, drained
- 1 bunch parsley, large stalks removed, washed well and finely chopped
- 1/4 cup extra-virgin olive oil
- Olive oil
- 1 bag giblets (from inside the turkey)
- 2 onions, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 to 4 cloves garlic, chopped
- 1/4 bunch thyme, divided
- 1/4 bunch rosemary, divided
- 2 tablespoons tomato paste
- 1 cup white wine
- 2 1/2 quarts low-sodium chicken stock
- 2 shallots, julienned
- 2 tablespoons red wine vinegar
- 2 tablespoons flour
For the salsa verde, in a food processor, combine the cocktail onions, anchovies, capers, olives and cornichons. Pulse needs to be chunky not smooth. Set aside. Mix together the parsley and olive oil, and combine with onion/caper mixture. Reserve.
In a large pot, add a little oil. Add the giblets and brown, about 3-4 minutes. Add onions, carrots, celery, garlic, half the thyme and half the rosemary. Caramelize the mixture and stir often.
Add the tomato paste and cook until fragrant, about 2-3 minutes.
Deglaze the pan with the white wine. Reduce by half. The mixture should be thick and rich-looking. Add stock and bring to a boil. Allow it to reduce by half then strain.
In a saucepot, add a little olive oil and the shallots, and cooked until caramelized. Add the remaining herbs and deglaze with the vinegar. Add the flour and allow it to cook out, about 1-2 minutes. Cover with the chicken stock reduction, and cook until desired thickness. Strain and return to pan. Add in any turkey drippings plus a small amount of fat from turkey, and stir in desired amount of salsa verde.