Chestnut And Pear Gravy

By Food52
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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

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

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