Turkey Neck Gravy

Take that nasty turkey neck from the brine, and gather some of the herbs to brown it in a pan with ~ 2 Tbsp. of EVOO.

• Keep that neck browning for 5-10 minutes to get burned bits stuck to the bottom of the pan. 
• Add ~ 2 cups chicken stock and reduce, scraping bits of the bottom of the pan. 
• Add 1 Tbsp flour to make roux and thicken. 
• Add 2+ Tbsp heavy whipping cream and stir.  
• Add 2 shots cognac or brandy and cook off a bit. 
• Remove Turkey Neck and herb bits and dispose. 
• Continue to reduce until ready to serve. Gravy will thicken when setting. 
• Season to taste, but the brine really helps with this!

B-Fast Casserole Muffins

8 oz. can Croissant Rolls
1 lb. bfast sausage 6 liquid eggs
8 oz. shredded cheddar cheese
Salt and Pepper

1. Preheat oven to 350. 
2. Spray 12-muffin pan with cooking spray. 
3. Line the muffin tins with croissant squares from bottom up along the sides. 
4. Brown the b-fast sausage and drain on paper towel. 
5. Scramble eggs, sausage, cheese and divide into the muffin pan. 
6. Bake 15-20 minutes until edges are golden brown. 
7. Let cool a bit before removing from pan.