Madeira Gravy For Turkey

• 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

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.

turkey, turkey broth, madeira wine, unsalted butter, shallots, flour, heavy cream, salt, fresh ground pepper

Taken from www.food.com/recipe/madeira-gravy-for-turkey-145942 (may not work)