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Ingredients
- Turkey drippings from drip pan (optional)
- 2 to 2½cups turkey or chicken stock, preferably homemade
- ¼cup Madeira wine
- 3tablespoons unsalted butter
- 2shallots, minced
- 3tablespoons flour
- ¼cup heavy cream
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
155 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 4 grams protein; 328 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour the turkey drippings from the pan through a strainer into a fat separator. Pour turkey juices (minus fat) into a large heatproof measuring cup, and add enough turkey or chicken stock to make 2½ cups. Place pan over high heat, and deglaze it with Madeira. Strain pan mixture into measuring cup.
- Step 2
Melt butter in a saucepan. Add shallots, and cook over medium heat until soft and translucent, 3 minutes, stirring with a wooden spoon. Add flour, and cook until a dark golden brown, 2 minutes, stirring with a wooden spoon.
- Step 3
Remove saucepan from heat, and 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.
Private Notes
Comments
I love this gravy and I omit the cream too. I use a bit more madeira than the recipe calls for. I also use sort of a "double" turkey stock. I make my turkey stock using homemade mushroom stock instead of water. We eat a LOT of mushrooms so I save the feet in a ziplock in the freezer to make mushroom stock. Mushrooms and madeira are made for each other. When not using it for Thanksgiving gravy the mushroom stock is a great vegan stock for other applications.
I made this for Thanksgiving this year. This was my first time making this gravy. It seemed a little bland. I may try it again but put less cream in so that the turkey flavor stands out more.
The key is great stock with the bits from the roasted bird added. The gravy can be made ahead, and all that gets added the day of roasting is the roasted bits and drippings.
Agree with comments about skipping the cream. But I have never understood why these recipes (except for Sam Sifton's) begin with separating and throwing away the rendered fat from the turkey or chicken -- and then starting the roux with several tablespoons of butter. Use the flavorful fat you have. Also, I use a Lot (2 quarts) of stock (usu. store-bought) and reduce by half. Takes a while but concentrates the flavor of the commercial stock.
Just delicious. Have found my gravy for Thanksgiving. Mostly followed instructions. Used turkey drippings but skipped the cream. 10/10 recommend.
I made this today and forgot the shallots (don’t recommend) and cream (do recommend) and it still ended up really tasty!