DAY 4 - RECIPE - THANKSGIVING CHALLENGE

[Ranaesheart]

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

There's many additional holiday recipes from our sister community.  If you haven't already joined this community, you may want to do so because the recipes posted there will greatly enhance and enlarge your healthy cooking choices ... http://www.medhelp.org/forums/show/280

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

[Ranaesheart]

Thanks for the helpful search information, Peek .. so Greatly Appreciated!!!  Yep .. there are Awesome recipes that I've been printing and preparing my grocery list from.

And, by the way .. the soups sound Y U M M Y ... and there's nothing like them in to warm the winter weather!  Looking forward to it.

[peekawho]

Be sure to search the Healthy Cooking forum, too, for similar recipes.  We have tons of great holiday recipes...some are embedded in others' posts.

If  you enter your search term under the SEARCH THIS COMMUNITY area, directly above the RECENT ACTIVITY sidebar on the right side of the screen, you will find some great holiday recipes.

(many people do not know how to search specific communities, that's the reason I mentioned this)

Change up your search terms, too.  This will result in a greater yield of results.  Good to know for any community--learn how to search and ye shall find!

[Ranaesheart]

Guilt-Free Turkey Gravy

A easy, fat free gravy for your Thanksgiving turkey.

Ingredients
1/4 cup Cornstarch
1/4 cup Water
4 cups Turkey broth and defatted pan juices
Salt and pepper

Preparation
In a large saucepan, over medium heat, bring turkey broth and pan juices to a boil. Meanwhile, blend until smooth the cornstarch and water. Whisking constantly, slowly add the cornstarch mixture and continue stirring until the gravy is thickened. Season to taste with salt and pepper.

Provides 16 servings at 1/4 cup per portion. In order to defat pan juices, pour poultry drippings into a glass measuring cup and refrigerate until the fat solidifies. Removes the fat layer and discard.

Nutrient Information
Calories: 12
Total Fat: 0 g
Saturated Fat: 0 g
Polyunsaturated Fat: 0 g
Carbohydrates: 2 g
Protein: 1 g
Vitamin A: 0 IU
Vitamin C: 0 mg
Calcium: 5 mg
Sodium: 175 mg
Iron: 0 mg
Fiber: 0 g