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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
pan drippings from molasses-glazed turkey |
melted unsalted butter |
4 cups chicken broth |
2/3 cup all-purpose flour |
1 1/2 teaspoons dry mustard |
1/4 teaspoon ground nutmeg |
2 tablespoons dry sherry |
kosher salt |
freshly ground black pepper |
Directions:
1. Pour drippings through a fine wire-mesh strainer into a large measuring cup; skim off fat into a separate measuring cup. (Add melted butter to fat to equal 1/2 cup, if necessary.)
2. Pour broth into a large bowl. Stir in 1 cup strained pan drippings.
3. Heat 1/2 cup reserved fat in a medium saucepan over medium heat. Whisk in flour and next 2 ingredients. Cook, whisking constantly, 5 minutes or until golden brown. Whisk in sherry; cook, whisking constantly, 2 minutes. Whisk in chicken broth mixture in a slow, steady stream. Bring to a boil; reduce heat, and simmer 5 minutes. Season with kosher salt and black pepper to taste.
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