akes 3 cups
2 cups of drippings from the Smoked Thanksgiving Turkey
3 tablespoons butter
3 tablespoons flour
1/4 cup Marsala wine (or cooking Sherry)
1/4 cup coffee
1/4 cup heavy cream or buttermilk (half and half is okay but you may need a roux to thicken)
2 tablespoons maple syrup
coarse salt (kosher or sea) and freshly ground black pepper to taste
1 to 2 cups chicken or turkey stock
Note – You can boil the turkey giblets in lightly salted water to make a nice Turkey stock. This can be done the night before when you brine the turkey and the refrigerated.
1. Strain the smoked turkey drippings into a fat separating gravy boat. Wait a few minutes, then pour the drippings into a large measuring cup, stopping when the fat starts to come out. Add enough of the turkey or chicken stock to obtain 3 cups.
2. Melt the butter in a heavy saucepan. Note – If using Light butter then add a Tablespoon of Extra Virgin Olive Oil to keep the melted butter liquid.
3. Whisk in the flour one tablespoon at a time and cook until a dark golden brown, about 5 minutes.
4. Remove the pan from the heat. Then, while continually whisking, slowly pour in the Madeira, coffee, cream, maple syrup, and the turkey drippings with stock.
5. Return the pan to the heat and bring to a boil while still whisking steadily. Simmer the sauce over medium heat until richly flavored and reduced to about 3 cups, 6 to 10 minutes. Correct the seasoning, adding salt and pepper to taste.