Madeira Gravy For Turkey

1. 1

   Pour turkey drippings through a stainer into a fat separator. Pour turkey juices (minus fat) into a large heatproof measuring cup, add enough turkey stock to make 2 1/2 cups.

2. 2

   Place drip pan over high heat and deglaze it with Madeira. Strain the pan mixture into measuring cup.

3. 3

   Melt butter in a saucepan. Add shallots, and cook over medium heat until soft and translucent, 3 minutes, stirring with a spoon. Add flour, and cook until dark golden brown, 2 minutes, stirring with a spoon.

4. 4

   Remove saucepan from heat, whisk in stock-Madeira mixture and heavy cream.

5. 5

   Return to heat, and gradually bring sauce to a boil, whisking steadily.

6. 6

   Briskly simmer thickened sauce until slightly reduced, whisking often, about 3 minutes.

7. 7

   Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.