Madeira Gravy

Madeira Gravy
Photo by Ben Fink


  • ¼ cup all-purpose flour
  • Pan drippings from Stuffed Roast Turkey
  • 1 cup Madeira wine
  • 2-½ to 2-¾ cups Giblet Stock
  • Kosher salt and freshly ground black pepper

After removing the turkey from the roasting pan, tilt the pan so the pan juices collect in one corner (don’t try to scrape the browned bits stuck to the pan; you’ll get to those later). Pour all the drippings into a large (4-cup) measuring cup and leave undisturbed until the fat rises to the top,...

View full recipe at Fine Cooking


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