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Turkey Gravy

We love the body and depth a little sherry adds to the flavor of this gravy. Madeira and port will work equally well.


Recipe Details

  • Yield: 12-14 Servings
  1. Combine reserved pan drippings with enough chicken broth to equal 3 cups.
  2. Melt the butter in a medium saucepan over medium-high heat. Add the shallots and garlic; cook, stirring occasionally, until starting to brown slightly, about 1 1/2 - 2 minutes. Pour in the sherry and cook until nearly evaporated, 1 - 2 minutes. Pour in the drippings and bring to a boil. Whisk in the flour mixture, return to a boil and cook, stirring, until thickened, about 2 minutes. Stir in salt and pepper. Strain if desired. Serve with Herb Rubbed Roasted Turkey.

Marge and David’s Herb Rubbed Roasted Turkey Recipe

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