Add this gravy to stuffing, mashed potatoes and turkey to top off a perfect holiday meal.
  • 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
  • Directions
    Skim the fat from the Turkey with Marinade pan juices and discard. Scrape the bottom and sides of the pan with a wooden spoon to release the cooked bits. Add 1 cup of chicken broth, strain into a sauce pan and add the rest of the chicken broth. Bring to a gentle boil.

    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.


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