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1 ¾ pounds smoked turkey wings (see Note)
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1 teaspoon black peppercorns
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3 (3-inch) thyme sprigs
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1 medium carrot (about 2 ounces), coarsely chopped
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1 small celery stalk (about 1 1/2 ounces), chopped
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1/2 small yellow onion, cut into wedges
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1 fresh or dried bay leaf
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2 ⅔ cups water
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3 tablespoons unsalted butter, or as needed
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¼ cup plus 3 tablespoons instant flour (such as Wondra)
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1/2 cup (4 ounces) Madeira
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1 tablespoon fresh thyme leaves
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¾ teaspoon black pepper
Make Ahead Smoky Madeira Gravy
You can make this gravy ahead of time in a pressure cooker or simmer it on the stovetop; either way, this Madeira-spiked gravy recipe will lighten the load on Thanksgiving Day. A concentrated smoked turkey stock serves as the base of this gravy, which will keep in the refrigerator up to three days and also freezes beautifully. Wondra flour helps ensure a smooth consistency.
Nutrition Information
240
Calories
41g
Carbohydrates
6g
Protein
775mg
Potassium
8g
Fiber
2g
Sugar
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