Giblet gravy with wine

 
                           GIBLET GRAVY WITH WINE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 container.
  
 
 
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