4 cloves garlic, chopped
32 ounces (4 cups) turkey broth
12 ounce jar of turkey gravy
1 cup Port wine
3 tablespoons butter
1 teaspoon oregano
1/2 teaspoon EACH salt and pepper
Juice of 1/2 lemon
In a medium saucepan, heat a little olive oil. Saute garlic for 20 seconds, stirring. Add broth, gravy and Port. Bring to a boil, reduce to medium-high and let boil for about 30 minutes, or until it is reduced by about a third.
Add butter, oregano, salt, pepper and lemon juice. Simmer 3 minutes. Makes about 2 cups.