Sherry Reduction Gravy

• 1 1/2 cups amontillado sherry
• 3 tablespoons butter
• Salt and freshly ground black pepper to taste

1. Remove the giblets, and pour off all but a tablespoon of the fat from the turkey's roasting pan; leave as many of the solids and as much of the dark liquid behind as possible.
2. Place the roasting pan over two burners, and turn the heat to high.
3. Add the sherry, and cook, stirring and scraping all the brown bits off the bottom of the pan, until the liquid has reduced by half, 5 minutes or so.
4. Add 3 cups water (or stock if you have it), and bring to a boil, stirring continuously.
5. Lower heat to medium and simmer for about 5 minutes.
6. Strain into a saucepan, if a smooth gravy is desired.
7. Stir in the butter and, when it melts, the salt and pepper.
8. Keep warm until ready to serve.

amontillado sherry, butter, salt

Taken from cooking.nytimes.com/recipes/230 (may not work)