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Sherried Portobello Mushroom Gravy




  1. Remove the turkey breast from the roasting pan; set aside.
  2. Place the pan and its drippings over medium-low heat.
  3. Stir in the sherry, scraping and deglazing the pan.
  4. Add the mushroom pieces, continuing to stir.
  5. As the sauce thickens, add the water, a little at a time, continuing to stir for 3 or 4 minutes.
  6. Stir in the cornstarch-water mixture, increase the heat to medium and stir until the gravy thickens.
  7. Taste and adjust seasoning with salt and pepper, if necessary.

Yield: 3 cups


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