Madeira Gravy

By Terri Wuerthner

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Madeira Gravy

Terri Pischoff Wuerthner

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• thanksgiving recipes
• gravy recipes

Everyone seems to want gravy with their turkey dinner, including the host or hostess, but it's such a last minute chore. I developed a recipe for make-ahead Madeira gravy that is delicious by itself, but with turkey drippings added after the bird comes out of the oven it is rich in flavor without any last minute fuss.

Taste the gravy for seasoning after the turkey drippings are added and, if more flavor is needed, add salt and pepper, or some Cajun spice mix.

Yield: Serves 8

Ingredients:

• 1/4 cup butter
• 1/4 cup finely chopped onion
• 3 cups top-quality chicken broth
• 3/4 cup Madeira
• 2 tablespoons cornstarch
• 1/4 cup water
• 1/2 cup turkey drippings (added last minute)

Preparation:

Melt butter in a saucepan set over medium-high heat, and sauté onions for 5 minutes. Add broth and bring to a boil. Add Madeira, stir, then gently boil uncovered for 10 minutes.

Combine cornstarch and water and add to boiling sauce. Allow to boil vigorously for a couple of minutes, then reduce heat and simmer until thickened--about 5 minutes. Cool and store in refrigerator. When turkey is done, spoon excess fat off pan drippings and add 1/2 cup of drippings to the Madeira gravy.

Taste for seasoning and add salt and pepper, or some Cajun spice mix.

Heat and serve.