| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 1 | Servings | ||
INGREDIENTS
| 3 | c | Water |
| 1 1/2 | c | Dry white wine |
| 1 | Onion, coarsely chopped | |
| 1 | Carrot, coarsely chopped | |
| 1 | Celery stalk, with leaves | |
| coarsely chopped | ||
| 1 | Garlic, crushed | |
| Giblets and neck from turkey | ||
| coarsely chopped | ||
| Sat and fresh ground pepper | ||
| Pan juices from roast turkey | ||
| 1/2 | c | Water |
| 1/2 | c | Madeira |
| 1 | T | To 2 Tb flour |
INSTRUCTIONS
Combine first 7 ingredients with salt and pepper to taste in medium saucepan. Partially cover and bring to simmer. Stock should reduce to 1 1/2 cups and have intense flabor. 2. When roasted turkey has been transferred to platter, degrease juices in roasting pan. Place pan on high heat. Pour in 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. 3. 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, continu e reduction. Add seasoning. To serve: Pour into heated sauceboat Ahead: Can be prepared 1 day ahead through step one. Any leftover gravy can be refrigerated up to 5 days, or frozen up to 3 months in an airtight container. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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