Madeira Cream Gravy Recipes

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MADEIRA GRAVY



Madeira Gravy image

Maderia, a fortified wine, brings wonderful flavor to this Thanksgiving pan gravy, quickly whisked together after the bird emerges from the oven. As with any gravy, the flavor of the stock is essential here, so it's absolutely worth the time to make your own.

Provided by Steven Raichlen

Categories     sauces and gravies

Time 10m

Yield About 3 cups

Number Of Ingredients 8

Turkey drippings from drip pan (optional)
2 to 2 1/2 cups turkey or chicken stock, preferably homemade
1/4 cup Madeira wine
3 tablespoons unsalted butter
2 shallots, minced
3 tablespoons flour
1/4 cup heavy cream
Salt and freshly ground black pepper to taste

Steps:

  • Pour the turkey drippings from the pan through a strainer into a fat separator. Pour turkey juices (minus fat) into a large heatproof measuring cup, and add enough turkey or chicken stock to make 2 1/2 cups. Place pan over high heat, and deglaze it with Madeira. Strain pan mixture into measuring cup.
  • Melt butter in a saucepan. Add shallots, and cook over medium heat until soft and translucent, 3 minutes, stirring with a wooden spoon. Add flour, and cook until a dark golden brown, 2 minutes, stirring with a wooden spoon.
  • Remove saucepan from heat, and whisk in stock-Madeira mixture and heavy cream. Return to heat, and gradually bring sauce to a boil, whisking steadily. Briskly simmer thickened sauce until slightly reduced, whisking often, about 3 minutes. Add salt and pepper to taste.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 328 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN MADEIRA



Chicken Madeira image

Juicy chicken is smothered in a rich mushroom sauce, which gets its depth of flavor from combining beef broth and sweet Madeira wine. Easy enough for a weeknight dinner, but elegant enough to serve for a dinner party!

Provided by Kim's Cooking Now

Categories     Meat and Poultry Recipes     Chicken

Time 1h

Yield 10

Number Of Ingredients 16

3 pounds chicken tenders
½ cup flour
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon paprika
4 tablespoons butter
4 tablespoons olive oil
2 (8 ounce) packages white mushrooms, sliced
⅓ cup chopped shallots
3 cloves garlic, minced
2 ½ cups water
2 ½ teaspoons roasted beef base (such as Better then Bouillon®)
2 ½ cups Madeira wine
½ tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh parsley

Steps:

  • Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly.
  • Mix together the flour, salt, pepper, and paprika in a shallow bowl. Coat chicken pieces in flour mixture and set aside on a sheet pan until all pieces have been coated.
  • Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Place half of the chicken in the pan and cook until browned, about 5 minutes per side. Remove chicken to a sheet pan. Heat the remaining butter and oil in the pan, and repeat with the remaining chicken pieces. Set chicken aside.
  • Combine mushrooms and shallots in the same skillet and cook until the mushrooms release their juices, about 5 minutes. Add garlic and cook for 1 more minute. Transfer mixture to a bowl and set aside.
  • Bring 2 1/2 cups water to a boil in the same skillet and whisk in beef base until dissolved. Add Madeira wine, bring to a boil, and cook until mixture has reduced by about 1/3. Return mushrooms, shallots, and garlic to the skillet and let simmer.
  • Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly, at least 1 minute.
  • Return chicken to skillet, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes more. Remove from heat, sprinkle with parsley, and serve.

Nutrition Facts : Calories 392.6 calories, Carbohydrate 16.4 g, Cholesterol 95.2 mg, Fat 14.5 g, Fiber 0.8 g, Protein 32.9 g, SaturatedFat 4.9 g, Sodium 348.2 mg, Sugar 5.5 g

MADEIRA CREAM GRAVY



Madeira Cream Gravy image

If you like fried chicken with cream gravy, you'll love this sauce -sophisticated and rich, with a bit of sweet fruitiness from the Madeira. It's a wonderful alternative to traditional pan gravy. You'll have to choose between this gravy or the [cider sage version](/recipes/food/views/108738) for the holiday meal, as you'll need the neck and giblets as well as the pan drippings for this recipe.

Yield Makes 6 to 8 servings (about 4 cups)

Number Of Ingredients 14

1 tablespoon vegetable oil
Neck and giblets (excluding liver) from turkey, cut into 1-inch pieces
1 onion, left unpeeled, quartered
1 celery rib, coarsely chopped
1 carrot, coarsely chopped
1 quartt low-sodium chicken broth (32 ounces)
2 cups water
1 Turkish or 1/2 California bay leaf
1 teaspoon whole black peppercorns
Drippings from roast turkey , left in roasting pan
1 1/2 cups Sercial Madeira
1 to 2 tablespoons unsalted butter (if necessary)
6 tablespoons all-purpose flour
1/4 cup heavy cream

Steps:

  • Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté neck, giblets, and onion until well browned, 10 to 15 minutes. Add remaining stock ingredients and simmer, uncovered, until liquid is reduced to about 4 cups, about 45 minutes. Pour stock through a fine-mesh sieve into a bowl, discarding solids. Skim off and discard any fat.
  • Skim fat from pan drippings (while turkey stands) and reserve fat. Straddle roasting pan across 2 burners, then add Madeira and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, until liquid is reduced by about half, about 4 minutes, then add to giblet stock.
  • Heat 3 tablespoons reserved turkey fat (if you have less, use butter to make up difference) in a 3- to 4-quart heavy saucepan over moderately low heat, then add flour and cook roux, whisking, 3 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps. Bring to a boil, whisking, then reduce heat and simmer, stirring frequently, 5 minutes. Add cream and simmer, stirring frequently, 10 minutes. Pour sauce through a fine-mesh sieve into a sauceboat or serving bowl and season with salt and pepper.

MADEIRA GRAVY



Madeira Gravy image

Classic sauce for Christmas. This version doesn't use any roasting juices or goose fat so is veggie friendly.

Provided by PinkCherryBlossom

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons grapeseed oil
2 tablespoons fine whole wheat flour
15 g dried porcini mushrooms
600 ml vegetable stock
1 tablespoon soy sauce
2 tablespoons madeira wine or 2 tablespoons sherry wine

Steps:

  • Heat oil and add flour. Cook until flour is nut brown.
  • add mushrooms and stock and stir for 2 - 3 minutes Then leave over a gentle heat for for 10 minutes.
  • Add soy and sherry/madeira.
  • Serve.

Nutrition Facts : Calories 92.8, Fat 6.9, SaturatedFat 0.7, Sodium 252.4, Carbohydrate 6, Fiber 0.9, Sugar 1, Protein 1.4

MADEIRA GRAVY FOR TURKEY



Madeira Gravy for Turkey image

From a newspaper clipping in my files which states that it is adapted from "BBQ USA" by Steven Raichlen (Workman, 2003).

Provided by Oolala

Categories     Sauces

Time 20m

Yield 3 cups, 12-15 serving(s)

Number Of Ingredients 9

turkey drippings (optional)
2 -2 1/2 cups turkey broth
1/4 cup madeira wine
3 tablespoons unsalted butter
2 shallots, minced
3 tablespoons flour
1/4 cup heavy cream
salt, to taste
fresh ground pepper, to taste

Steps:

  • Pour turkey drippings through a stainer into a fat separator. Pour turkey juices (minus fat) into a large heatproof measuring cup, add enough turkey stock to make 2 1/2 cups.
  • Place drip pan over high heat and deglaze it with Madeira. Strain the pan mixture into measuring cup.
  • Melt butter in a saucepan. Add shallots, and cook over medium heat until soft and translucent, 3 minutes, stirring with a spoon. Add flour, and cook until dark golden brown, 2 minutes, stirring with a spoon.
  • Remove saucepan from heat, whisk in stock-Madeira mixture and heavy cream.
  • Return to heat, and gradually bring sauce to a boil, whisking steadily.
  • Briskly simmer thickened sauce until slightly reduced, whisking often, about 3 minutes.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 56.2, Fat 4.7, SaturatedFat 3, Cholesterol 14.4, Sodium 3, Carbohydrate 2.3, Fiber 0.1, Sugar 0.1, Protein 0.4

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