Giblet Gravy With Wine

* Exported from MasterCook *

GIBLET GRAVY WITH WINE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Water
1 1/2 c Dry white wine
1 lg Onion, coarsely chopped
1 sm Carrot, coarsely chopped
1 sm Celery stalk (with leaves),
-coarsely chopped
1 cl 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 tb To 2 Tb flour

1. 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.



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