Ingredients
- 1 ½ cups amontillado sherry
- 3 tablespoons butter
- Salt and freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (12 servings)
45 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 7 milligrams cholesterol; 1 milligram sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 cups (12 servings)
Preparation
- Remove the giblets, and pour off all but a tablespoon of the fat from the turkey’s roasting pan; leave as many of the solids and as much of the dark liquid behind as possible. Place the roasting pan over two burners, and turn the heat to high.
- Add the sherry, and cook, stirring and scraping all the brown bits off the bottom of the pan, until the liquid has reduced by half, 5 minutes or so.
- Add 3 cups water (or stock if you have it), and bring to a boil, stirring continuously. Lower heat to medium and simmer for about 5 minutes. Strain into a saucepan, if a smooth gravy is desired.
- Stir in the butter and, when it melts, the salt and pepper. Keep warm until ready to serve.
Dining and Cooking