re: Turtle Soup

Stadium, got a quick question. I'm using the Plantation recipe you referred to me. I've got my stock made and the meat shredded. My wife went to Rouses and came home with a bottle of sherry cream or cream sherry. Will this work? I've never cooked with sherry. It's from Spain or Italy I think and it's called Harvey's. I'm under the impression it would be too sweet to utilize for this particular dish. Any thoughts? I'm $30 into this from the meat alone and don't want to mess this up. Thanks in advance.