Title: Madeira Gravy
Categories: Magazine Holiday Sauce
Yield: 16 Servings

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 **

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