Directions:
In a large sauce pan, over medium heat, whisk together the juices, cider, Madeira, and stock. Whisk in flour then bring to a boil, reduce heat and simmer until thickened. If it is overly thick, you can thin it out with a bit more stock.

*You could, of course, follow the same instructions with a chicken to make chicken gravy.

Spring this recipe!

My thoughts:

We created this gravy to accentuate the flavors we roasted the turkey with and we were rewarded with a very rich and surprisingly savory gravy. Yummy over turkey, stuffing or mashed potatoes.