Yield: 16 servings
|1 cup||Madeira wine or dry sherry|
|\N \N||Pan juices from roasted|
|\N \N||. turkey|
|1 cup||Chicken broth|
|⅛ teaspoon||Dried thyme|
Boil wine, uncovered, in a small saucepan until reduced by about half.
Meanwhile, strain the pan juices into a 2-cup glass measure, gently pressing on the solids to extract all of the liquid. Let the juices rest for a few minutes, then skim away the grease that floats to the top. Add chicken broth to make 1½ cups liquid. Add juice-broth mixture to the reduced wine, along with pepper and thyme. Boil for a minute or two. Remove from heat and serve with turkey. Makes 16 servings.
* Approximate nutritional analysis: 18 calories per 2-tbsp. serving; 1g carbohydrate; .3g fat (13% of calories); 80mg sodium.
** American Health -- November 1995 ** Thanks is given to the passenger that left the magazine on the airplane.
Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 12-12-95