Thoroughly combine 1 cup turkey stock with 3 tablespoons flour; set aside. Pour off liquid from roasting pan into measuring cup or beaker. Let stand until fat separates, then skim it off. Transfer vegetables from roasting pan into a food mill or a food processor; puree. Add Madeira to roasting pan; cook over low heat, stirring constantly. Scrape sides and bottom to unstick crisp bits. Bring to a boil. Add vegetable puree and about 1 cup of turkey stock to roasting pan. Stir well. Bring to a boil again. Add stock-and-flour mixture. Cook for about 10 minutes, until reduced by half. Using a baster, add pan juices to gravy. Cook over medium-high heat 10 minutes more. Strain into a gravy boat; serve warm. Makes about 1 1/2 cups. Source: "Martha Stewart Living Magazine, Nov 1995" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 1/2 cups" Per serving: 333 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 9.5mg||0 %|
|Potassium 314.6mg||8 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 26.5g|
|Protein 3.1g||4 %|
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Calories per serving: 293
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