Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

1. 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. 2. 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. 3. 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, continu e reduction. Add
seasoning. To serve: Pour into heated sauceboat Ahead: Can be
prepared 1 day ahead through step one. Any leftover gravy can be
refrigerated up to 5 days, or frozen up to 3 months in an airtight
container.

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