Countdown to Thanksgiving: Turkey Gravy

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Gravy is about as rich and high in calories as it gets. We’ve been able to lower the calories in this turkey gravy significantly by skimming all of the turkey grease (where there is very little flavor) off the top of the very flavorful pan juices. We then thicken the gravy with creamy Greek yogurt in place of the entire stick of butter other recipes use. Guilt-free gravy? We think we’ve done it!

Makes 8 Portions—1/4 cup servings (50 calories)

Prep Time: 15 minutes Cook Time: 5 minutes

Ingredients:

Roasting pan juices from a cooked turkey (about 1 cup)

1 tablespoon fresh chopped sage

½ teaspoon light brown sugar

1 tablespoon cornstarch

1 cup chicken broth, divided

3 ounces plain nonfat Greek yogurt

Salt and pepper

Directions:

  1. Scrape any browned bits from the bottom of your turkey roasting pan.
  2. Pour all cooking liquid and browned turkey bits from the roasting pan into a tempered glass measuring cup or other narrow container. This should be at least 1 cup of liquid. If less, add additional chicken stock in step 6.
  3. Place the measuring cup into the freezer and chill for 15 minutes. This will allow the fat to separate from the liquid and begin to harden.
  4. Use a spoon to skim all fat that has floated to the top of the measuring cup and discard.
  5. Add the skimmed cooking liquid, brown sugar, chopped sage and ¾ cup of chicken broth to a sauce pot over medium-high heat and bring up to a boil, until liquid has reduced by 1/3.
  6. Whisk the cornstarch into the remaining ¼ cup chicken broth and then whisk into the pot. Bring back up to a boil and let simmer, stirring constantly for 2 minutes, until thickened.
  7. Remove from heat and stir in Greek yogurt to thicken further before seasoning with salt and pepper to taste.

 

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