In the gravy, white wine provides a tart counterpart to the maple syrup.
Martha Stewart Living, November 2012
- Drippings from Maple-Glazed Turkey With Gravy
- 1/2 cup dry white wine
- 3 1/2 cups Turkey Giblet Stock, divided
- 1/4 cup all-purpose flour
- Pour drippings from turkey roasting pan into a fat separator, and set aside. Place pan on 2 burners over medium-high heat. Add wine and 1 cup stock to pan, then bring to a boil, scraping up browned bits with a wooden spoon. Boil 2 minutes, then add 1 1/2 cups stock and defatted drippings (you should have about 1 cup); bring to a boil. Reduce heat, and simmer 5 minutes. Whisk flour into remaining cup stock, and add to gravy. Simmer until thickened, about 3 minutes. Pour through a fine sieve into a serving dish or gravy boat. Serve hot.
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