November 27, 2006

Apple Cider and Madeira Turkey Gravy

Juices from the turkey*, strained for lumps
¼ cup flour
½ cup Madeira
1 cup apple cider
1 cup chicken or turkey stock

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.

No comments:

Post a Comment

Thank you for visiting Coconut & Lime! I read and appreciate each one of your comments.

If you have a specific question or want to discuss something unrelated to this post please e-mail me directly.

All recipes, photographs and text are for private, nonprofit use only and may not be reproduced without permission.