|Roasted vegetables; from Turkey 101|
|2 cups||Homemade turkey stock or chicken stock|
|Pan juices; from Turkey 101|
Thoroughly combine 1 cup turkey stock with 3 tablespoons flour; set aside.
Pour off liquid from roasting pan into measuring cup or beaker. Let stand until fat separates, then skim it off. Transfer vegetables from roasting pan into a food mill or a food processor; puree. Add Madeira to roasting pan; cook over low heat, stirring constantly. Scrape sides and bottom to unstick crisp bits. Bring to a boil. Add vegetable puree and about 1 cup of turkey stock to roasting pan. Stir well. Bring to a boil again. Add stock-and-flour mixture. Cook for about 10 minutes, until reduced by half.
Using a baster, add pan juices to gravy. Cook over medium-high heat 10 minutes more. Strain into a gravy boat; serve warm. Makes about 1½ cups.
Source: "Martha Stewart Living Magazine, Nov 1995" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "1 ½ cups" Per serving: 333 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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