Sherry Reduction Gravy

Total Time
15 minutes
Rating
4(14)
Comments
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Ingredients

Yield:4 cups (12 servings)
  • cups amontillado sherry
  • 3tablespoons butter
  • Salt and freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

45 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 38 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Stir in the butter and, when it melts, the salt and pepper. Keep warm until ready to serve.

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Ratings

4 out of 5
14 user ratings
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Comments

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This is my favorite gravy, but this year the pan drippings were a little too heavy with salt and lemon. So I lightened it up with a little bit of almond milk, to cut the edge.

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