MADEIRA GRAVY FOR TURKEY
From a newspaper clipping in my files which states that it is adapted from "BBQ USA" by Steven Raichlen (Workman, 2003).
Provided by Oolala
Categories Sauces
Time 20m
Yield 3 cups, 12-15 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Place drip pan over high heat and deglaze it with Madeira. Strain the 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 spoon. Add flour, and cook until dark golden brown, 2 minutes, stirring with a spoon.
- Remove saucepan from heat, 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 : Calories 56.2, Fat 4.7, SaturatedFat 3, Cholesterol 14.4, Sodium 3, Carbohydrate 2.3, Fiber 0.1, Sugar 0.1, Protein 0.4
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