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Add a photoServings: 6
Ingredients
- 2 x -(up to)
- 3 c. Broth (I make broth from my last turkey & freeze for the next turkey)
- Â Â Pan drippings from the turkey, fat removed
- 4 Tbsp. Each: butter & flour, to make a light brown roux
- 1/4 c. Dry sherry
- Â Â Kitchen Bouquet to desired color
- Â Â Salt & pepper to taste
Directions
- People are always telling me which they can't make good gravy. The secret to simplicity is in the roux and dry sherry. It's easy!
- Add in the broth to the skimmed drippings and reduce by one third. Remove from the heat and stir in the roux, using a wire whip. Return to the heat and cook, stirring, till the mix thickens. Add in the sherry and Kitchen Bouquet, just to the desired color. Salt and pepper to taste. If too thick, add in a bit more broth and cook for a few moments.
- Sauteed mushrooms make a nice addition to this gravy. If you are still unhappy with your efforts, try adding some Maggi seasonings liquid, a fine product from Switzerland. It is most helpful.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 6 servings | |
| Calories 111 | |
| Calories from Fat 70 | 63% |
| Total Fat 7.99g | 10% |
| Saturated Fat 5.0g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 447mg | 19% |
| Potassium 82mg | 2% |
| Total Carbs 5.37g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.78g | 1% |
| Protein 2.01g | 3% |
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