Turkey Gravy

By Cathie davidson

Ingredients

• Chicken broth or turkey broth
• 1/3 cup chopped shallots
• 1 cup dry sherry
• 1 Tablespoon chopped sage
• 1/3 cup flour, may increase to 1/2 cup
• 1/3 cup water, may increase to 1/2 cup

Preparation

Step 1

Place a large zip-loc plastic bag inside a 4 cup glass measure.
Scrape pan using a little chicken broth or turkey broth to loosen solids in pan.
Pour drippings through a sieve into the zip-loc bag, - discard solids - let drippings stand
10 min. (fat will rise to top)

Seal bag - carefully snip off 1 bottom corner of bag.
Drain drippings into measuring cup, stopping before fat layer reaches opening. Discard fat.
Add enough broth to drippings to make 3 cups.

Coat Med. sauce pan with spray.
Add shallots; saute 1 min.
Add sherry: Bring to a boil - cook until reduced to 1/2 cup (About 5 min.)
Stir in 1 Tablespoon sage & cook about 30 seconds.

Mix flour & water - gradually add to sherry mixture making a thickening.
Gradually add reserved dripings to sherry mixture.
If too thick add additional broth.
If too thin gradually add more flour & broth mixture.