Simple Sherry Gravy

Prep: 5 minutes; Cook: 15 minutes. Note: Be careful when heating sherry; it will cause the gravy to flame up.


8 servings (serving size: 1/4 cup)

Nutritional 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


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


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.

Mark Bittman,


November 2005
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