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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Prep: 5 minutes; Cook: 15 minutes. Note: Be careful when heating sherry; it will cause the gravy to flame up. Ingredients:
1 cup dry sherry |
3 cups fat-free, less-sodium chicken broth |
3 tablespoons all-purpose flour |
3 tablespoons butter (optional) |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Remove turkey trimmings (giblets, gizzard, neck, etc.). Scrape brown bits off bottom of roasting pan, and pour drippings into a medium saucepan.
2. Add sherry to saucepan, and cook over high heat until liquid has reduced by about half (about 5 minutes).
3. Combine flour and broth in small bowl, stirring with whisk; add broth mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium; simmer 10 minutes, stirring frequently.
4. Add butter, if desired; when it melts, add salt and pepper to taste. Keep warm until ready to serve.
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