Giblet Gravy with Wine
3 c Water
1 1/2 c Dry white wine
1 lg Onion, coarsely chopped
1 sm Carrot, coarsely chopped
1 sm Celery stalk (with leaves), -coarsely chopped
1 cl Garlic, crushed
Giblets and neck from turkey -coarsely chopped
Sat and fresh ground pepper
Pan juices from roast turkey
1/2 c Water
1/2 c Madeira
1 tb To 2 Tb flour
Combine first 7 ingredients with salt and pepper
to taste in medium saucepan.
Partially cover and bring to simmer.
Stock should reduce to 1 1/2 cups and have intense flabor.
When roasted turkey has been transferred to platter, degrease juices in roasting pan.
Place pan on high heat.
Pour in reduced stock through strainer into pan juices.
Bring to boil and cook about 2 minutes, stirring and scraping up any browned bits that cling to pan.
Beat together remaining water, Madeira and flour until smooth.
Stir into boiling pan juices and continue cooking until gravy is thickened, about 5 minutes.
Taste; if sauce seems weak, continue reduction.
To serve: Pour into heated sauceboat