Turkey Gravy
By Marge Perry and David Bonom. Reserved defatted Herb Rubbed Roasted Turkey pan drippings.
INGREDIENTS
- ½ cup chicken broth, low sodium
- 2 tbsp butter, unsalted
- ¼ cup shallots, finely chopped
- 2 cloves garlic, minced
- ¼ cup dry sherry wine
- 3 tbsp all-purpose flour, dissolved in 3 tablespoons water
- ¼ tsp salt
- ⅛ tsp black pepper
DIRECTIONS
- Combine reserved pan drippings with enough chicken broth to equal 3 cups.
- Melt the butter in a medium saucepan over medium-high heat. Add the shallots and garlic; cook, stirring occasionally, until starting to brown slightly, about 1 1/2-2 minutes. Pour in the sherry and cook until nearly evaporated, 1-2 minutes. Pour in the drippings and bring to a boil. Whisk in the flour mixture, return to a boil and cook, stirring, until thickened, about 2 minutes. Stir in salt and pepper. Strain if desired.