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Ingredients
- Roasted vegetables from Turkey 101
- 1 c. Madeira
- 2 c. homemade turkey stock or possibly chicken stock
- 3 Tbsp. flour Pan juices from Turkey 101
Directions
- Thoroughly combine 1 c. turkey stock with 3 Tbsp. flour; set aside. Pour off liquid from roasting pan into measuring c. or possibly beaker. Let stand till fat separates, then skim it off. Transfer vegetables from roasting pan into a food mill or possibly a food processor; puree.
- Add in Madeira to roasting pan; cook over low heat, stirring constantly. Scrape sides and bottom to unstick crisp bits. Bring to a boil. Add in vegetable puree and about 1 c. of turkey stock to roasting pan. Stir well. Bring to a boil again. Add in stock-and-flour mix. Cook for about 10 min, till reduced by half.
- Using a baster, add in pan juices to gravy. Cook over medium-high heat 10 min more. Strain into a gravy boat; serve hot.
- Makes about 1 1/2 c..
- Yield: 1 1/2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1016g | |
| Calories 678 | |
| Calories from Fat 19 | 3% |
| Total Fat 2.18g | 3% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 903mg | 38% |
| Potassium 1223mg | 35% |
| Total Carbs 90.31g | 24% |
| Dietary Fiber 13.9g | 46% |
| Sugars 18.42g | 12% |
| Protein 17.08g | 27% |
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