Sherry Turkey Gravy
Doug Roese / Lakewinds Natural Foods
Just a little more elegant with sherry and cream.
yield: 4 cups
Ingredients
1/2 cup rendered turkey fat or butter
1/2 cup minced carrots
1/2 cup minced red onion
1/2 cup all purpose flour
1 cup medium-dry sherry
3 1/2 cups chicken stock
1/3 teaspoon black pepper
1/3 teaspoon dried thyme
1/2 cup heavy cream
1 teaspoon salt
Instructions
If you can pour off 1/2 cup of turkey fat from your roasting, reserve it for the gravy. Spoon off the rest of the fat from the pan, and deglaze it over medium heat with the sherry. Scrape up the dark goodies and then allow to boil till sherry is reduced in volume by half. In the 1/2 cup fat (or butter), sauté the onions, carrots, thyme and pepper until starting to brown. Add the flour, and over low flame, cook for 5 minutes without browning. Carefully whisk in 3 1/2 cups of hot chicken stock and the sherry, beating until smooth. Bring to a boil, then simmer over lower flame for 5 minutes. Add cream and salt, and keep hot till ready to serve.