Herbed Pan Gravy

Since yesterday we went over mashed potatoes and we have previously covered the turkey....of course, today I was thinking that we needed some gravy! I found two recipes that I really like. Enjoy! ; )


Herbed Pan Gravy

The giblets and neck from a turkey make a great flavorful stock that helps ensure a rich, tasty gravy, but you may substitute more chicken broth if you prefer.

Makes about 3 cups

Giblets and neck from turkey
6 cups water
2-3 cups reduced-sodium chicken broth, divided
1/4 cup all-purpose flour
3/4 cup deglazing liquid, such as white wine, vermouth or brandy
1 tablespoon minced fresh herbs (optional)
Salt & freshly ground pepper to taste

1. To make giblet stock: Place giblets (except liver), neck and water in a large saucepan. (Reserve the liver for another use or discard.) Bring to a boil over high heat. Reduce heat and simmer, skimming and discarding any foam, for 1 hour. Strain through a fine-mesh sieve.

2. To make gravy: After removing the turkey from the roasting pan, pour any pan juices and fat into a large glass measuring cup and place in the freezer so the fat rises to the top, about 10 minutes. Skim the fat off with a spoon and discard. (Alternatively, pour the pan juices and fat into a fat separator then pour the defatted juices into a large measuring cup.) Add any accumulated juices from the resting turkey to the defatted pan juices; add the reserved giblet stock plus enough chicken broth so the combined liquids measure 5 cups total.

3. Whisk 1/2 cup chicken broth and flour in a small bowl until smooth.

4. Set the roasting pan over two burners on medium-high heat. Add deglazing liquid; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced, about 3 minutes. Add the 5 cups of liquid from Step 2. Increase the heat to high and return to a boil, whisking often and scraping up any remaining browned bits. Boil until reduced to 2 3/4 cups, 8 to 12 minutes. Whisk the reserved broth-and-flour mixture into the roasting pan. Boil, whisking constantly, for 2 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. Stir in herbs, if using. Taste and season with salt (if needed) and pepper.

NUTRITION INFORMATION:

Per 3-tablespoon serving:
34 calories
2 g fat (1 g sat, 1 g mono)
2 mg cholesterol
2 g carbohydrate
1 g protein
0 g fiber
56 mg sodium
11 mg potassium

We're hosting a Count Your Blessings Thanksgiving Challenge in the Weight Loss & Dieting Community.  Won't you come join us?   http://www.medhelp.org/posts/show/688007

If you're not currently a member of the WL&D Community, we'd love to have you.  http://www.medhelp.org/forums/show/190

See .. you can still have gravy!!!   Everything in moderation!