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.
Prep Time
5 minutes
Cook Time
30 minutes
Servings
10
Ingredients
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
Directions
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.
Williams-Sonoma Kitchen.
Rated 5 out of
5 by
Rmbr26 from
Glad I tried this from regular gravyLooked like too much extra work at first, but gave a try anyway & glad I did. It isn't much more work than traditional gravy and the madeira wine and sage really give it an outstanding flavor! Making this my go-to gravy for future turkeys.
Date published: 2023-12-07
Rated 5 out of
5 by
Vinegrl2 from
Best Gravy Ever!!!Have to say this Gavy is the best. Have made this every year for several years. I start in the middle and add the drippings day of, meaning I make this two days in advance or I make it a month before and freeze. Also, I use my emersion blender to incorporate most of the shallots, instead of taking them out.
Date published: 2020-11-25
Rated 5 out of
5 by
Ransom423 from
Exquisite gravy!Amazing gravy! My go-to gravy for Thanksgiving, Christmas, and Easter. Love the consistency, flavorful taste of the herbs. Definitely recommend this to anyone.
Date published: 2016-11-21
Rated 5 out of
5 by
Teal from
Perfect GravyThis has become my go-to gravy recipe. The Madeira adds a depth of flavor that sets this apart. I have served this with the shallots included in one gravy boat and without in another. Everyone went for the version with the shallots left in.
Date published: 2014-11-26
Rated 5 out of
5 by
NevadaHomecook from
Best GravyThis is the best gravy recipe I have ever made. The madeira wine is perfect with the sage and shallots. It is a great addition to my Thanksgiving table.
