Instructions: 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.

Yield: 1 1/2 cups

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