Giblet Gravy With Wine

Recipe Ingredients

3 cups	711ml	Water
1 1/2 cups	355ml	Dry white wine
1 cup	62g / 2.2oz	Onion - coarsely chopped (large)
1 cup	110g / 3.9oz	Carrot - coarsely chopped (small)
1 cup	110g / 3.9oz	Celery stalk - (with leaves), (small) coarsely chopped
10		Garlic - crushed
		Giblets and neck from turkey - coarsely chopped
		Sat and fresh ground pepper
		Pan juices from roast turkey
1/2 cup	118ml	Water
1/2 cup	118ml	Madeira
1 tablespoon	15ml	To 2 tb flour

Recipe Instructions

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 labor.

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, continue 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.

Source:
National Broiler Council

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