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| Name: | Sherry Reduction Gravy | Contributor: | Mark Morrissey |
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| Description: | Elegant gravy for turkeyday | Posted: | 1999-11-26 |
| Key words: | turkey, sherry | Category: | Sauces |
| ID: | 394 | Updated: | 2006-04-06 23:24:11 |
| Ingredients: | 1-1/2 cups Amontillado or Oloroso sherry
3 Tbsp butter Salt and freshly ground black pepper to taste (and the pan from which your roast turkey has just been removed) 3 c water or chicken stock |
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| 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. Strain.
Add the sherry and cook, stirring and scraping all the brown bits of the bottom of the pan, until the liquid has reduced by about half, 5 minutes or so. Add 3 cups water (or stock if you have it) and bring to a boil, still stirring all the while. Turn the heat to medium and simmer for about 5 minutes. Stir in the butter and, when it melts, the salt and pepper. Keep warm until ready to serve. |
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| Notes: | Total time: 15 minutes
Roger's mom made this gravy for the big day. It's from the OPB show "Splendid Table". Quite yummy! |
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