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Spiked Gravy

Photo: Luca Trovato; Styling: Lynda Hirst
Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Yield Makes 8 servings

Ingredients

  • Pan drippings from Molasses-Glazed Turkey
  • Melted unsalted butter
  • 4 cups chicken broth
  • 2/3 cup all-purpose flour
  • 1 1/2 teaspoons dry mustard
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons dry sherry
  • Kosher salt
  • Freshly ground black pepper

How to Make It

  1. Pour drippings through a fine wire-mesh strainer into a large measuring cup; skim off fat into a separate measuring cup. (Add melted butter to fat to equal 1/2 cup, if necessary.)

  2. Pour broth into a large bowl. Stir in 1 cup strained pan drippings.

  3. Heat 1/2 cup reserved fat in a medium saucepan over medium heat. Whisk in flour and next 2 ingredients. Cook, whisking constantly, 5 minutes or until golden brown. Whisk in sherry; cook, whisking constantly, 2 minutes. Whisk in chicken broth mixture in a slow, steady stream. Bring to a boil; reduce heat, and simmer 5 minutes. Season with kosher salt and black pepper to taste.