Turkey Gravy

By Marge Perry & David Bonom
We love the body and depth a little sherry adds to the flavor of this gravy. Madeira and port will work equally well.


    • All Purpose Flour
    • black pepper
    • Dry sherry wine
    • garlic
    • Herb Rubbed Roasted Turkey pan drippings
    • Low-sodium chicken broth
    • Salt
    • Shallots
    • unsalted butter


    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