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Thanksgiving: Madeira-Sage Gravy

Source of Recipe

From "Williams-Sonoma: The Best of Thanksgiving"


List of Ingredients

â—¦ Drippings from one 12-18 pound roast turkey
â—¦ 1 cup Madeira
â—¦ 6 tablespoons canola oil
â—¦ 1 pound shallots, halved lengthwise
â—¦ â…“ cup all-purpose flour
â—¦ 4 cups turkey stock, chicken stock, or low-sodium poultry broth
â—¦ 2 bay leaves
â—¦ 4 large fresh sage sprigs
â—¦ Kosher salt and freshly ground pepper


Recipe

Place the roasting pan with the pan drippings on the stove top over medium-high heat. Pour in the Madeira and bring to a brisk simmer, stirring with a whisk to scrape up any browned bits on the pan bottom. Simmer until the liquid is slightly reduced, about 1 minute. Carefully strain the contents of the pan through a fine-mesh sieve into a heatproof bowl or a fat separator and set aside.

In a large sauté pan over medium heat, warm the oil. Add the shallots and sauté until browned, 10 to 15 minutes. Add the flour and cook, stirring constantly, until fragrant, about 1 minute.

Slowly whisk in the stock and add the bay leaves and sage sprigs. Raise the heat to medium-high and bring to a simmer, whisking occasionally, until thickened, 8 to 10 minutes.

Remove from the heat, strain through the fine-mesh sieve into a clean saucepan, and discard the solids. If the strained drippings are in a bowl, spoon off as much fat from them as possible, then pour the drippings into the saucepan. If using a fat separator, pour the drippings into the saucepan, leaving the fat behind in the separator. Stir well, then heat the gravy over medium heat until hot. Season with salt and pepper.

Pour the gravy into a warmed gravy boat for serving.

Serves 8 to 10