Total Time
20mins
Prep 20 mins
Cook 0 mins

From a newspaper clipping in my files which states that it is adapted from "BBQ USA" by Steven Raichlen (Workman, 2003).

Ingredients Nutrition

Directions

  1. Pour turkey drippings through a stainer into a fat separator. Pour turkey juices (minus fat) into a large heatproof measuring cup, add enough turkey stock to make 2 1/2 cups.
  2. Place drip pan over high heat and deglaze it with Madeira. Strain the pan mixture into measuring cup.
  3. Melt butter in a saucepan. Add shallots, and cook over medium heat until soft and translucent, 3 minutes, stirring with a spoon. Add flour, and cook until dark golden brown, 2 minutes, stirring with a spoon.
  4. Remove saucepan from heat, whisk in stock-Madeira mixture and heavy cream.
  5. Return to heat, and gradually bring sauce to a boil, whisking steadily.
  6. Briskly simmer thickened sauce until slightly reduced, whisking often, about 3 minutes.
  7. Add salt and pepper to taste.

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