Turkey gravy

Recipe Information

Ingredients

• Drippings from 1 whole, roasted turkey

• 2 cups water

• 2 tablespoons fresh sage, removed from stem and finely chopped

• 2 tablespoons fresh thyme, removed from stem and finely chopped

• 1 cup skim milk

• 1/4 cup cornstarch

Directions

• After roasting a turkey, remove the bird from the roasting pan but leave the drippings.

• Heat the roasting pan on the stove top over medium heat. Add 2 cups of water and stir until the drippings and browned bits from bottom dissolve (about 5 minutes).

• Strain 4 cups of the liquid in the roasting pan into a fat separator cup.

• Place the fat separator cup into the freezer for 10 minutes. Pour off the stock into a saucepan.

• Place the saucepan onto the stove top over medium heat and bring the stock to a simmer. Add the thyme and sage to the stock. Continue simmering until the stock is reduced by a quarter (approximately 3 cups).

• In a small bowl, mix the milk and cornstarch, stirring well. While constantly stirring the stock, slowly pour the milk mixture into the saucepan. Bring the stock to a boil, stirring occasionally. Allow the stock to boil for 3-5 minutes or until the stock thickens.

• Pour the gravy into a gravy boat and serve with the turkey.

Nutrition (per serving)

• Calories: 26 cal

• Total fat: <1g

• Saturated fat: <1g

• Monounsaturated fat: <1g

• Cholesterol: <1mg

• Sodium: 13mg

• Potassium: 55mg

• Carbohydrate: 5g

• Fiber: 0g

• Protein: 1g

• Calcium: 42mg