This recipe makes a different and wonderful gravy for a traditional turkey but please, don't stop there.....try it with a rack of pork or lamb, roasted duck, rabbit or a chicken. Using traditional fall foods with a twist was what I was looking for when I created this gravy. I love chestnuts and pears so why not add them to a regular stock with some Madeira wine, pureed with some cream, and pats of butter to finish and your usual gravy is lifted to another level. Easy to make, easy to eat and easy to accept the compliments. - Stockout

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