Giblet gravy with wine
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Giblet gravy with wine
  Sauces    Gravy    Wine  
Last updated 6/12/2012 1:01:42 AM. Recipe ID 25036. Report a problem with this recipe.
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      Title: Giblet gravy with wine
 Categories: Sauces
      Yield: 1 Servings
      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),
           -coarsely chopped
      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

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Recipe ID 25036 (Apr 03, 2005)

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