# 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.