| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Magazine, Holidays, Sauces |
16 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
** American Health -- November 1995 **
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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