Categories: Sauces 
      Yield: 1 servings 
  
      3 c  Water 
  1 1/2 c  Dry white wine 
      1 lg Onion, coarsely chopped 
      1 sm Carrot, coarsely chopped 
      1 sm Celery stalk (with leaves), 
           -coarsely chopped 
      1 cl Garlic, crushed 
           Giblets and neck from turkey 
           -coarsely chopped 
           Sat and fresh ground pepper 
           Pan juices from roast turkey 
    1/2 c  Water 
    1/2 c  Madeira 
      1 tb To 2 Tb flour 
  
  1.  Combine first 7 ingredients with salt and pepper to taste in medium 
  saucepan.  Partially cover and bring to simmer.  Stock should reduce to 1 
  1/2 cups and have intense flabor. 2. When roasted turkey has been 
  transferred to platter, degrease juices in roasting pan. Place pan on high 
  heat.  Pour in reduced stock through strainer into pan juices. Bring to 
  boil and cook about 2 minutes, stirring and scraping up any browned bits 
  that cling to pan. 3. Beat together remaining water, Madeira and flour 
  until smooth.  Stir into boiling pan juices and continue cooking until 
  gravy is thickened, about 5 minutes. Taste; if sauce seems weak, continu e 
  reduction.  Add seasoning. To serve: Pour into heated sauceboat Ahead: Can 
  be prepared 1 day ahead through step one.  Any leftover gravy can be 
  refrigerated up to 5 days, or frozen up to 3 months in an airtight 
  container.