- 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
- 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
Remove turkey trimmings (giblets, gizzard, neck, etc.). Scrape brown bits off bottom of roasting pan, and pour drippings into a medium saucepan.
Add sherry to saucepan, and cook over high heat until liquid has reduced by about half (about 5 minutes).
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.
Add butter, if desired; when it melts, add salt and pepper to taste. Keep warm until ready to serve.