My Grandfather's Perfect Turkey Gravy

H A P P Y   T H A N K S G I V I N G !

I have a special recipe for all of you. The ultimate gravy recipe. My family has made this gravy year after year for generations... and I now have made it for my American and foreign friends while living here in Paris. Everyone asks for the recipe, and we all pine over it the next day when the last of the leftovers are being fought over. ENJOY.

THE PERFECT TURKEY GRAVY

Ingredients:

Turkey giblets ( except the liver)

3 cups organic chicken stock

1 onion

1 carrot

1/4 cup chopped parsley

a few sprigs of Thyme

1 bay leaf

1 cup Madeira wine ( important ingredient! )

3/4 cup cream

4 tsp flour

3 cups water plus 1/4 cup

S & P

Giblet Stock (to be made in advance while turkey is roasting): In a large sauce pan, brown all giblets (except liver) in butter and add 3 cups water, 3 cups chicken stock, parsley, thyme, bay leaf, 1 onion and 1 carrot (stick a clove in the onion if you have one).  Boil for 2 -3 hours and skim the fat from mixture.

When Turkey comes out of the oven and is removed from roasting pan to rest, skim fat from drippings at the bottom of the pan. Place a zip-top plastic bag inside a 2-cup glass measuring cup. Pour drippings from pan into bag; let stand 10 minutes (remaining fat will rise to the top). Seal bag; carefully snip off 1 bottom corner. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat. You can skip this step if you can effectively remove the fat content. It's important to get rid of the fat in order to obtain a velvety smooth gravy.

Pour drippings back into roasting pan and put pan over moderate high heat directly on your range ( place over 2 burners). Add 1 cup Madeira to drippings, and reduce by cooking over moderate high heat until 1/2 of original volume. Be sure to scrape in any bits and pieces of drippings stuck to the bottom of the pan into mixture as they will dissolve well and add a lot of flavor. You can use a gravy whisk. Once reduced, pour liquid through a sieve into a medium sized saucepan and return to range. 

Add the giblet stock to sauce pan over medium heat and reduce to 2 cups. Add 3/4 cup cream. Stir in 4 teaspoon's flour that has been dissolved in 1/4 cup water. Simmer 5 minutes. Add salt and pepper to taste. Serves 8 - 10. For a larger group, simply double this recipe.