This gravy, full of fresh mushrooms and flavored with Marsala wine, is as good on roasted chicken as it is on roasted turkey. Spoon it over wild rice pilaf, cornbread stuffing or mashed potatoes, too. You can make this gravy without the pan drippings, if you are serving it with another dish. Just replace the 1 cup of drippings with 1 cup of chicken broth.
4 tablespoons cornstarch or 6 tablespoons rice flour (sweet rice flour works best)
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Remove fat from the turkey pan drippings and discard. Add chicken broth and stir to scrape up the brown bits from the bottom of the roasting pan. Cool 1 cup of resulting broth and mix in cornstarch or rice flour to make a slurry. Set aside.
Heat the butter in a skillet over moderate heat. Cook the mushrooms until soft, about 6 minutes. Add roasted garlic and sherry, and continue cooking until liquid is reduced by half, about 2 minutes. Add the remaining stock and bring to a boil.
Stir in slurry until mixture thickens to a gravy consistency and simmer for 15 minutes. Add salt and pepper.
Per Serving:70 calories (30 from fat), 3g total fat, 1.5g saturated fat, 10mg cholesterol, 250mg sodium, 7g carbohydrates, 3g protein.
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