1 c Madeira wine or dry sherry
Pan juices from roasted . turkey 1 c Chicken broth
1/8 ts Pepper
1/8 ts 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 1 1/2 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 **