Pan drippings from Herb Rubbed Roasted Turkey*
1/2 - 3/4 cup of low sodium chicken broth
2 tablespoons of unsalted butter
1/4 cup of finely chopped shallots
2 garlic cloves minced
1/4 cup of dry sherry wine
3 tablespoons of all-purpose flour dissolved in 3 tablespoons water
1/4 teaspoon of salt
1/8 teaspoon of black pepper
- Combine reserved pan drippings with enough chicken broth to equal 3 cups.
- 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 (recipe link below).