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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Madeira-Sage Turkey Gravy

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Madeira-Sage Turkey Gravy Empty Madeira-Sage Turkey Gravy

    Post by Lobo Thu 21 Jan 2016, 9:39 pm

    Madeira-Sage Turkey Gravy Img86l
    Madeira-Sage Turkey Gravy
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    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Servings: 10
    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.






    • 2K+

    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.

      Current date/time is Thu 28 Mar 2024, 12:44 pm