Madeira-Sage Turkey Gravy
The perfect accompaniment to savory roast turkey, this gravy is enriched by the subtle sweetness of Madeira and caramelized onions along with a hint of fresh sage. A gravy separator makes fast work of separating the poultry juices from the fat.
- Pan drippings from roasted turkey
- 1 cup Madeira
- 6 Tbs. vegetable oil
- 1 lb. shallots, peeled and halved
- 6 Tbs. all-purpose flour
- 4 cups turkey or chicken stock
- 2 bay leaves
- 4 large fresh sage sprigs
- Kosher salt and freshly ground pepper, to taste
Place the roasting pan with the pan drippings on the stovetop over medium-high heat and bring to a simmer. Pour in the Madeira and deglaze the pan, stirring with a whisk to scrape up the browned bits, until the liquid is slightly reduced, about 2 minutes. Carefully strain the contents of the pan into a gravy separator and set aside.
In a large sauté pan over medium heat, warm the oil. Add the shallots and cook, stirring occasionally, until browned, 10 to 15 minutes. Add the flour and cook, stirring constantly, until fragrant, about 1 minute. Slowly whisk in the stock and add the bay leaves and sage sprigs. Increase the heat to medium-high and bring to a simmer, then reduce the heat to medium-low and simmer, stirring occasionally, for 8 to 10 minutes.
Pour in the strained pan drippings, leaving the fat behind, and season the gravy with salt and pepper. Remove the bay leaves, sage sprigs and shallots. Keep the gravy warm until ready to serve. Makes about 4 cups.