0.5 pt. Orange Tarragon Gravy
Source of Recipe
www.angelfire.com/journal/wwrecipes
List of Ingredients
1/4 cup unbleached flour
1/2 cup orange juice
roast turkey drippings
1 teaspoon chicken bouillon granules
3/4 teaspoon fresh tarragon -- or 1/4 teaspoon dried, finely chopped
1/8 teaspoon ground white pepperRecipe
Combine the flour and orange juice in a jar with a tight-fitting lid, and shake until smooth. Set aside. Pour turkey drippings from the roast turkey into a fat separator cup. (If you don't have a separator cup, pour the drippings into a bowl, add a few ice cubes, and skim off the fat once it hardens.)
Pour the fat-free drippings into a 2-cup measure, and add enough water to bring the volume up to 1 1/2 cups. Pour the drippings mixture into a 1-quart saucepan, and add the bouillon and seasonings. Bring the mixture to a boil over medium heat.
Slowly stir the flour mixture into the gravy, and continue to cook and stir for
1 minute, or until the gravy is thickened and bubbly. Transfer the gravy to a gravy boat, and serve hot.
Yield: "2 cups"; one serving is 1 tbl.; 0.5 pts. per serving.
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Per serving: 5 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 1g Carbohydrate; trace Cholesterol; 12mg Sodium Food Exchanges: 0 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
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