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.

"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