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Recipe: McCall's Rich Pan Gravy with Giblet Broth

Toppings - Sauces and Gravies
MCCALL'S RICH PAN GRAVY

1 1/2 cups medium-dry Madeira wine
Reserved pan dripping from turkey
1/3 cup all-purpose flour
4 cups Giblet Broth (recipe follows)
FOR THE GIBLET BROTH:
2 cans (14 1/2 oz each) reduced-sodium chicken broth (plus 2 1/2 cups water)
Turkey neck and giblets (do not use liver)
3 each shallots, celery stalks and carrots, cut into chunks

Place roasting pan on 2 stovetop burners over medium-high heat. Pour in wine; bring to a simmer, scraping up browned bits from bottom with wooden spoon. Boil wine until reduced to about 1/2 cup; pour into glass measure.

Skim 4 tbsp fat from reserved pan drippings; place fat in saucepan over medium-high heat. Whisk in flour; cook, whisking until smooth. Whisk in wine, giblet broth and garlic. Simmer, whisking, until thickened, about another 5 minutes.

Skim remaining fat from pan drippings; discard. Whisk drippings into gravy. Season with pepper to taste. Strain into server.

TO MAKE THE GIBLET BROTH:
In large saucepan, bring broth, water, neck and giblets to boil. Skim foam; discard. Add remaining ingredients. Partially cover; simmer 1 1/2 hours. Strain into 2-qt bowl; discard solids. Add enough water to broth to equal 4 cups. Reserve broth for making gravy.

Makes 5 cups
Source: McCall's Magazine, November 1999
MsgID: 0078707
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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