Sherry Curry Gravy

Alan Leonetti's Note:

Use this WONDERFUL TASTING gravy over chicken breasts, stuffing, mashed potatoes, biscuits, toast, any kind of poultry, breaded or non-breaded pork chops, fish, etc.. You can also double all of the ingredients, as this freezes well. If you have any questions, e-mail me: [e-mail]

• Total Time: 33 mins
• Prep Time: 3 mins
• Cook Time: 30 mins

Ingredients:

Yield: 4 cups

• 2 cups real sour cream
• ¼ cup drinking sherry wine or ¼ cup cream sherry
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 (10 ½ ounce) cans cream of mushroom soup
• ¼ teaspoon dried tarragon
• ¼ teaspoon granulated garlic powder
• ¼ teaspoon dried thyme
• ½ teaspoon curry powder
• 1⁄8; cup butter

Directions:

1. Preheat oven to 325 degrees F.
2. In a large oven-proof bowl, place 2 cans cream of mushroom soup, 2 cups sour cream, 1/4 cup drinking sherry, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon tarragon, 1/4 teaspoon granulated garlic powder, 1/4 teaspoon thyme, 1/2 teaspoon curry powder, 1/4 stick of melted butter, and mix well.
3. Bake in preheated oven, uncovered, at 325 degrees for 30 minutes.