Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Madeira wine or dry sherry
Pan juices from roasted
. turkey
1 c Chicken broth
1/8 ts Pepper
1/8 ts Dried thyme
Boil wine, uncovered, in a small saucepan until
reduced by about half. Meanwhile, strain the pan
juices into a 2-cup glass measure, gently pressing on
the solids to extract all of the liquid. Let the
juices rest for a few minutes, then skim away the
grease that floats to the top. Add chicken broth to
make 1 1/2 cups liquid. Add juice-broth mixture to the
reduced wine, along with pepper and thyme. Boil for a
minute or two. Remove from heat and serve with turkey.
Makes 16 servings.
* Approximate nutritional analysis: 18 calories per
2-tbsp. serving; 1g carbohydrate; .3g fat (13% of
calories); 80mg sodium.
