Instructions: Heat olive oil in medium saucepan over medium-high heat. Add giblets; cook, stirring, until browned on all sides. Remove giblets; set aside.

Reduce heat to medium; add celery, carrot, and leek. Cook, stirring, until leeks begin to brown, about 10 minutes. Add white wine and Madeira; cook until reduced by half, about 15 to 20 minutes. Add stock, giblets, peppercorns, and bay leaf. Simmer for 40 minutes. Strain; discard solids.

Pour juices from pan into fat separator; let separate, about 10 minutes. Place roasting pan over medium heat; add turkey juices, reserving fat. Scrape bottom and sides with a wooden spoon to dislodge any brown bits. Add 3 tablespoons turkey fat and flour; cook, stirring, until brown, about 2 minutes.

Whisk in strained stock, 1 cup at a time, until incorporated. Remove from heat; strain into saucepan. Over medium-high heat, cook until thickened, 10 to 15 minutes. Season to taste with salt and pepper; serve.

Makes 2 cups.

Yield: 2 cups

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