- 2 ½ cups turkey or chicken stock, preferably homemade
- ¼ cup Madeira wine
- 3 tablespoons unsalted butter
- 6 tablespoons shallots, minced
- 3 tablespoons flour
- ¼ cup heavy cream
- Salt and freshly ground black pepper to taste.
1. Pour turkey drippings through a strainer into a fat separator. Pour turkey juices (minus fat) into a large heatproof measuring cup, and add enough turkey or chicken stock to make 2 1/2 cups. Place drip pan over high heat, and deglaze it with Madeira. Strain pan mixture into measuring cup.
2. Melt butter in a saucepan. Add shallots, and cook over medium heat until soft and translucent, 3 minutes, stirring with a wooden spoon. Add flour, and cook until a dark golden brown, 2 minutes, stirring with a wooden spoon.
3. Remove saucepan from heat, and whisk in stock-Madeira mixture and heavy cream. Return to heat, and gradually bring sauce to a boil, whisking steadily. Briskly simmer thickened sauce until slightly reduced, whisking often, about 3 minutes. Add salt and pepper to taste.
4. Yield: About 3 cups.
Madeira Gravy. To import, drag image to your MacGourmet recipe box.