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Simple Sherry Gravy

Yield 8 servings (serving size: 1/4 cup)
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

Nutrition Information

  • calories 150
  • fat 6 g
  • satfat 3 g
  • monofat 2 g
  • polyfat 0.0 g
  • protein 17 g
  • carbohydrate 4 g
  • fiber 0.0 g
  • cholesterol 45 mg
  • iron 2 mg
  • sodium 115 mg
  • calcium 14 mg

How to Make It

  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.