Roast turkey with Madeira gravy from The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors by Patsy Jamieson and EatingWell Editors

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Notes about this recipe

  • BookishMa on November 27, 2011

    Perfect! And I even followed the directions (mostly) for the gravy using the neck to flavor the saute; doubled the volume of liquid (used Trader Joe's turkey broth packets) and a little extra Madeira. Nearly wept with joy at my first ever truly memorable gravy! while the recipe called for no stuffing, I ignored that and made my Mom's traditional stale bread, onion, celery, sage, and tons of butter version. There was very little leftover.

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