- 5 cups hot chicken broth
- 1/4 cup cornstarch
- 1/4 cup dry sherry
- 1/3 cup minced fresh chives
- Salt and freshly ground cracked pepper , to taste
- 1/2 cup fresh pomegranate seeds for garnish
- Pan juices from Turkey with Marinade
In a separate sauce pan, combine 1 ladle of the hot chicken broth and cornstarch. Stir until lumps are gone and then pour back into stock pot. Repeat five or six times until gravy has reached your desired thickness. Add dry sherry and salt and pepper to taste. Garnish with chives and pomegranate seeds.