Giblet Gravy With Wine

GIBLET GRAVY WITH WINE

1 Preparation Time :

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),

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. - - - - - - - - - - - - - - - - - -