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Ingredients
- 7 tablespoons pan drippings from roasting pan
- 6 tablespoons flour
- 2/3 cup dry sherry
- 4 cups chicken stock
Method
- Pour off all but 7 tablespoons of the pan drippings from turkey roasting pan
- Set roasting pan on top of stove over medium heat. Add flour and cook, stirring constantly with a wooden spoon or whisk, until golden, about 2 minutes.
- Gradually stir in sherry and stock, scraping browned bits on the bottom of pan; then increase heat to medium-high and cook until gravy has thickened slightly, 8-10 minutes.
- Season to taste with salt and freshly ground black pepper.
