Ingredients
1 cup Sercial Madeira
1/2 cup flour
5 cups turkey stock
Preparation
Skim the fat from the juices from the turkey roasting pan. Reserve 1/3 cup of the fat.Add the madeira to the pan juices and deglaze on fairly high heat reducing the liquid by half.In a sauce pan combine the reserved fat and flour and make a blond roux whisking about 3 minutes.Add the stock and the reserved madeira/pan juice mixture in a stream whisking, and bring the mixture to a boil, whisking all the while. Simmer the gravy, stirring occasionally, for 10 minutes, season it with salt andpepper, and transfer to a heated gravy boat.
