Pancetta Sage Butter -- for Turkey

Ingredients

• 4 garlic cloves, peeled
• 150 g ounces thinly sliced pancetta
• 1/4 cup finely grated Parmesan cheese
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 2 tablespoons olive oil
• 2 tablespoons minced shallot
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• 2 teaspoons freshly ground black pepper

Preparation

• Blitz it all together in the food processor, and apply under and over the skin of the turkey

Gravy

Ingredients

• 3/4 cup thinly sliced pancetta
• 1/4 cup red wine
• 1 sprig of rosemary
• 2 tbsp unsalted butter
• 2 big spoons flour
• 1.5-2 cups chicken or turkey stock

Preparation

• Cut the pancetta into thin strips and place it in a pan over medium/low heat. Brown it until crunchy.
• Add the rosemary sprig and wine to the pan. Wait for the wine to evaporate
• Add the butter and melt it completely.
• Strain Remove the rosemary and add the flour. Whisk vigorously to avoid lumps for about two minutes.
• Add the stock a little at a time, and whisk even more vigorously until you get a smooth, creamy result. You decide how creamy or liquid you want your gravy, so you decide when to stop adding stock.