Plain Old Turkey Gravy 2 (up to) 3 c Broth
Pan drippings from the turkey; fat removed
4 tb Each: butter & flour; to make a light brown roux
1/4 c Dry sherry
Kitchen Bouquet to desired color
Salt & pepper to taste
Add the broth to the skimmed drippings and reduce by one third. Remove
from the heat and stir in the roux, using a wire whip. Return to the heat
and cook, stirring, until the mixture thickens. Add the sherry and Kitchen
Bouquet, just to the desired color. Salt and pepper to taste. If too thick,
add a bit more broth and cook for a few moments.
Sauteed mushrooms make a nice addition to this gravy. If you are still
unhappy with your efforts, try adding some Maggi seasonings liquid, a fine
product from Switzerland. It is most helpful.
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