68 madeira recipes

A succulent chicken dish is going to win everyone at the dinner table.

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.

Madeira roast pheasant with herbes de Provence butter tucked under the skin, a roasted vegetable bed, and a silky Madeira pan sauce. A show-stopping holiday game bird recipe.

Elegant chicken breasts with a mousseline-style spinach filling tucked under crispy skin, finished with a glossy Madeira pan sauce. A restaurant-worthy dinner you can prep a full day ahead.

Pan-seared tuna with Madeira, orange, and soy: yellowfin medallions dusted in flour and browned fast, then plated under a reduced sauce of fortified wine, citrus, cream, and a glossy butter swirl.

Chicken breast cubes and mushrooms in a creamy Madeira wine and sour cream sauce, spooned over herbed biscuits. An elegant skillet dinner ready in 40 minutes.

Light and fast, this is great for surprise guests.

Beef tenderloin wrapped in buttered phyllo with a mushroom-shallot duxelles and Madeira sauce. A lighter, flakier alternative to classic beef Wellington.

Great dinner for two. Pork chops braised with cabbage and seasoned with Madeira wine and cider vinegar.

Spinach-stuffed chicken breasts with Madeira sauce: skin-on chicken breasts stuffed under the skin with a chicken-cream-spinach mousse, then pan-seared and oven-finished.

One-skillet Madeira chicken smothered in a mushroom-Swiss cream sauce, spooned over toasted bread. A rich, warming weeknight dinner ready in under an hour.

Elegant cepe consomme made by simmering dried porcini mushrooms in homemade chicken stock until deeply concentrated. Finished with a splash of Madeira for refined warmth.

A rich Baltimore-style eggnog spiked with brandy, rum, and Madeira wine, shaken with egg and cream, then dusted with fresh nutmeg. Scales easily from a single cocktail to a 30-serving holiday punch bowl.

Jolly Jumbuck is an Aussie classic: a minced lamb and mint patty wrapped around a cutlet bone, sealed in puff pastry, and baked golden. Served with madeira sauce for a proper bush-inspired feast.

Traditional German rose hip soup (Hagebuttenssuppe) made from dried rosehips simmered until soft, strained, and finished with Madeira wine, almonds, and lemon juice.

Braised cremini mushrooms stuffed with leeks and herbs, finished under the broiler with melted cheese. Elegant restaurant-style appetizer with deep Madeira-wine flavor.