One thing is for sure, Martha Stewart knows her stuff when it comes to gravy.
- Roasting pan with turkey drippings and giblets
- 1 cup dry white wine
- 1/2 cup flour
- 2 cans of chicken broth
- 1/4 cup of bourbon
- 1/4 cup of heavy cream
- salt and pepper
Coarsely chop the giblets and return them to the pan. Bring the drippings to a boil for 8-10 minutes. Add the wine and stir until syrupy. Stir in the flour then add the broth and 2 cups of water and bring to a simmer. Stir occasionally until the gravy thickens. Stir in the bourbon and simmer for 2 more minutes. Stir in the cream and pour the gravy through a sieve into a saucepan. Discard the solids and season with salt and pepper to taste.