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3/4 cup shallots
3 tablespoons margarine
1 cup balsamic vinegar
2-1/2 to 3-1/2 cup chicken stock
1-1/2 cup red wine
2 teaspoons fresh rosemary, chopped or 1 teaspoon dried, crushed
1 tsp. fresh thyme

Sauté shallots in margarine until very soft.

Add balsamic vinegar, 2-1/2 cups chicken stock, wine, rosemary, and thyme and cook over medium high heat to reduce by half. Taste. If too vinegary, add more stock and continue cooking and reducing until acid level is correct. It should have a slight "kick."

Optional: If the sauce is too overpowering for you, add the poaching liquid from the turkey, simmer and reduce to taste.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A