Sherry Infused Turkey Gravy

Turkey is king of the table on Thanksgiving and other holidays but don’t overlook making a good gravy to go with it. After the bird cooks and is resting to allow its natural juices to be re-absorbed before serving, make this delicious gravy.


  • 1 tbsp butter
  • 3 tbsp turkey pan drippings
  • 1/4 lb diced pancetta
  • 1 small onion
  • 1/3 cup flour
  • 1 1/2 cups thinly sliced button mushrooms
  • 1 tbsp minced fresh parsley
  • 2 1/2 cups vegetable or beef broth
  • 1/2 cup dry sherry
  • salt and pepper to taste


  1. In a saucepan, over medium heat, melt the butter and add pan drippings. Add pancetta and onion and cook until the pancetta renders its fat and has begun to brown.
  2. Add mushrooms and continue cooking until they soften. Stir in flour and coat and cook mixture well. Add parsley, broth and sherry and cook until mixture begins to thicken.
  3. Cook 3 to 4 minutes until mixture is smooth and velvety. Season with salt and pepper to taste. Serve hot with turkey.
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