I’ve never been a big fan of gravies and sauces but this turkey gravy with Madeira stole my heart.
Feeling obligated to attempt gravy once again for a holiday dinner, I came across this recipe in Bon Appetit about ten years ago. It might be the Madeira that made the difference. Maybe the Madeira sampling during the cooking process was a big help too http://en.wikipedia.org/wiki/Madeira_wine
- 3 c. water
- 1-1/2 c. dry white wine
- 1 large onion, chopped
- 1 small carrot, chopped
- 1 small celery stalk with leaves, chopped
- 1 garlic clove, crushed
- Giblets and neck from turkey, chopped
- Salt & pepper
- Pan juices from turkey
- 1/2 c water
- 1/2 c Madeira (I used “Rainwater”)
- 1-2 T flour
- Combine first 7 ingredients with salt and pepper to taste in medium saucepan. Partially cover and bring to simmer. Stock should reduce to 1-1/2c. and have intense flavour.
- When roasted turkey has been transferred to platter, degrease juices in roasting pan. Place pan over high heat. Pour reduced stock through strainer into pan juices. Bring to boil and cook about 2 minutes, stirring and scraping up any browned bits that cling to pan
- Beat together remaining water, Madeira and flour until smooth. Stir into boiling pan juices and continue cooking until gravy is thickened, about 5 minutes. Taste; if sauce seems weak, continue reduction. Adjust seasoning.