Madeira Gravy for Turkey

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

• Ready In: 20 mins
• Serves: 12-15
• Yields: 3 cups

Ingredients

•  turkey drippings (optional)
• 2 -2 1⁄2 cups turkey broth
• 1⁄4 cup madeira wine
• 3  tablespoons unsalted butter
• 2  shallots, minced
• 3  tablespoons flour
• 1⁄4 cup heavy cream
•  salt, to taste
•  fresh ground pepper, to taste

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.