Chestnut and Pear Gravy

Ingredients to add to your turkey roasting pan

• 2 stalks celery, chopped
• 1 medium onion, choppes
• 1 medium leek, chopped
• 1 cup dry red wine
• 4 unpeeled garlic cloves
• 1 cup Madeira
• bouquet garni (4 sprigs parsley, 4 thyme, 1 rosemary, 1 marjoram and 1 bay leaf) wrapped & tied in cheesecloth
• 2 cups of water
• giblets, washed

Stovetop Ingredients

• Drippings and liquids strained from the turkey pan + enough chicken stock to make 3 cups
• 1 pound pears (seckel, Bosc, Anjou or Bartlett), peeled, cored and cut into small pieces
• 1/2 cup chopped peeled chestnuts (either fresh or jarred)
• 1/2 cup whipping cream
• 2 tablespoons pear eau-de-vie (optional)
• 3 tablespoons butter for finishing

1. In large 3 quart stockpot, pour 3 cups dripping liquids, pears, chestnuts and apple brandy (optional, can use regular brandy if you want).
2. Simmer, very gently, until chestnuts are tender, about 40 minutes.
3. Sieve through fine strainer, pushing solids with a spoon, back into saucepan. Make sure you run a spoon or spatula under the sieve to get all the goodness.
4. Add cream and boil until reduced to saucelike consistency. Set aside.
5. Right before serving, stir in brandy and butter, season with salt & pepper.