Thanksgiving Turkey Cognac Cream Sauce

Prep Time: 20 mins | Cook Time: 60 min | Course: Dinner | Serves: 4

Turkey drippings and cream flamed with cognac and reduced to an elegant sauce. Great over turkey and mashed potatoes. Inspired by Gourmet Magazine, March 1998. 

½ cup turkey drippings reserved from cooking, or additional chicken stock to make ½ cup 

2 cups chicken stock 

1 cup heavy cream 

¼ cup cognac or brandy

1 sprig rosemary 

2 cloves garlic, minced

½ lemon, juiced 

½ tsp granulated garlic 

Salt and pepper, to taste

Place turkey drippings, chicken stock, and heavy cream in a saucepan, and cook for two minutes. Add cognac and flame with a lighter stick, turning off the heat. Allow the flames to cook off the alcohol, then return to medium-low heat. Add rosemary, garlic, lemon juice, and seasonings. Simmer over low heat for about 15 minutes or until reduced to half the amount. Serve over sliced turkey and mashed potatoes.