MADEIRA GRAVY

Madeira Gravy image

Maderia, a fortified wine, brings wonderful flavor to this Thanksgiving pan gravy, quickly whisked together after the bird emerges from the oven. As with any gravy, the flavor of the stock is essential here, so it's absolutely worth the time to make your own.

Provided by Steven Raichlen

Time 10m

Yield About 3 cups

Number Of Ingredients 8

Ingredients

Turkey drippings from drip pan (optional)
2 to 2 1/2 cups turkey or chicken stock, preferably homemade
1/4 cup Madeira wine
3 tablespoons unsalted butter
2 shallots, minced
3 tablespoons flour
1/4 cup heavy cream
Salt and freshly ground black pepper to taste

Steps:

Pour the turkey drippings from the pan 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 pan over high heat, and deglaze it with Madeira. Strain pan mixture into measuring cup.
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.
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.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 328 milligrams, Sugar 3 grams, TransFat 0 grams