Sage & Madeira Turkey Gravy

Sage & Madeira Turkey Gravy

I know that my Thanksgiving plate is not complete without a generous helping of rich turkey gravy.  Here is an easy, but delicious gravy.  A gravy separator does make fast work of separating the turkey juices from the fat. 

INGREDIENTS

Roasted Turkey Pan Drippings

1 Cup Madeira

5 Tablespoons Vegetable Oil

1 Pound Peeled & Halved Shallots

6 Tablespoons Unbleached Flour

4 Cups Chicken or Turkey Stock

2 Bay Leaves

4 Large Fresh Sage Sprigs

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Place the roasting pan with the pan drippings on the stovetop over a medium-high heat and bring to a simmer.  Pour in the Madeira and deglaze the pan.  Stir with a whisk to scrape up the browned bits for 1 minute until the liquid is slightly reduced.  Carefully strain the contents of the pan into a gravy separator and set aside.  In a large sauté pan over a medium heat warm the oil.  Add the shallots and cook for 15 minutes.  Stir occasionally.  Add the flour and cook for 1 minute.  Stir constantly.  Slowly whisk in the stock and add the bay leaves and sage sprigs.  Increase the heat to a medium-high and bring to a simmer.  Then reduce the heat to a medium-low and simmer for 10 minutes.  Stir occasionally.  Pour in the strained pan drippings, leaving the fat behind.  Season the gravy with the kosher salt and pepper.  Remove and throw away the sage sprigs, shallots and bay leaves.  Keep the gravy warm until ready to serve.  Serves 8