Madeira Gravy For Turkey - cooking recipe

Ingredients

turkey drippings (optional)
2 - 2 1/2 cups turkey broth
1/4 cup madeira wine
3 tablespoons unsalted butter
2 shallots, minced
3 tablespoons flour
1/4 cup heavy cream
salt, to taste
fresh ground pepper, to taste

Preparation

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.