Broth made from the turkey giblets or canned chicken broth
1/4
c
Cream sherry or cranberry juice
1/2
c
Whole berry cranberry sauce
Salt and freshly ground pepper to taste
INSTRUCTIONS
The addition of store-bought whole-berry cranberry sauce to a basic recipe
for turkey gravy ensures that first-time gravy makers will end up with a
sauce that has both depth of flavor and color.
1. Put the turkey drippings into a small saucepan and heat over medium
heat. Add the flour, stirring continually with a whisk or wooden spoon;
cook for 1 minute, taking care not to let the flour mixture brown. Slowly
whisk in the giblet or chicken broth to make a smooth mixture. Whisk in the
sherry or cranberry juice and continue to stir constantly until the mixture
comes to a boil and thickens.
2. Reduce heat to low and stir in the cranberry sauce until incorporated.
Season the gravy to taste with salt and pepper. Keep warm over very low
heat until ready to serve.
Makes about 2 cups. Per 1/4 cup portion: 58 calories, 1 g protein, 10 g
carbohydrate, >1 g fat, >1 mg cholesterol, 160 mg sodium
Recipe developed by Sarah Leah Chase for the Butterball Turkey Talk-Line.
Posted to MM-Recipes Digest V3 #313
Date: Fri, 15 Nov 1996 01:21:56 GMT
From: netdir@cyberspc.mb.ca (S.Pickell)
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”
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