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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From a newspaper clipping in my files which states that it is adapted from BBQ USA by Steven Raichlen (Workman, 2003). 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.
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