Turkey Gravy with Madeira and Shallots
This gravy is simple to prepare, yet complex in flavor with the addition of madeira, a fortified wine. While gravy can be made with or without pan drippings, for the best flavor, pan drippings are essential.
Ingredients
- turkey drippings from roasting pan ¼ cup fat reserved
- 2 to 2 ½ cups turkey or chicken stock
- 1 cup Madeira wine
- unsalted butter if needed
- 2 large shallots minced
- ½ cup flour
- salt and freshly ground black pepper to taste
Instructions
- Note: This recipe uses the turkey drippings from a roasted turkey.
- Pour turkey drippings remaining from roasting a turkey into a fat separator or a heatproof measuring cup. Reserve, allowing to separate. To speed the process, place in refrigerator.
- Place roasting pan on stove burner(s) over medium. Add madeira wine to deglaze pan. Scrape up browned bits with a wooden spoon. Cook until wine is reduced by half. Reserve.
- Skim of ¼ cup fat from the drippings and reserve. Pour the remaining separated drippings into a large heatproof measuring cup and add turkey or chicken stock to make 2-½ cups.
- In a saucepan over medium heat, add ¼ cup fat from separated drippings. (If there is not ¼ cup of fat, use butter to make up the difference.) Add shallots and saute until soft and translucent, about 4 minutes, stirring regularly.
- Whisk in the flour and continue to whisk until it turns a dark golden brown, about 2 minutes. Remove from heat and whisk in reserved reduced madeira. Return to heat, and gradually add in dripping/stock mixture whisking continually until thickened, about 5 minutes. Add salt and pepper to taste.