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Herbed Turkey Gravy -- e-w




Source of Recipe


Better Homes & Gardens Diabetic Living
Herbed Turkey Gravy -- e-w

Plan ahead…needs to simmer about 1 hour.
Serves: 8

1 turkey gizzard
1 turkey neck, halved
2 c. water
1 c. reduced-sodium chicken broth
1 large head garlic
1 tsp. olive oil
1/2 c. evaporated fat-free milk
1/4 c. flour
2 T. brandy – or – reduced-sodium chicken broth
1 tsp. snipped fresh thyme
1 tsp. lemon juice
1/8 tsp. salt
Dash black pepper

For Giblet Broth: In medium saucepan, combine the first 3 items. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until tender. Discard neck. Strain broth through fine-mesh strainer; discard solids. Measure 1/2 c. of giblet broth, stir in 1 c. chicken broth. If desired coarsely chop gizzard; set aside.

Meanwhile preheat oven to 425º. Peel away dry outer layers of skin from garlic head, leaving inner skin and cloves intact. Cut off pointed top portion (about 1/4-inch. Place garlic head; cut side up in a custard cup. Drizzle with oil. Cover and roast about 20 minutes or until the cloves feel soft when pressed. Cool until easy to handle. Squeeze out garlic paste from individual cloves and place in small bowl; mash with fork.

In medium saucepan, combine milk and flour with whisk until smooth. Whisk in giblet broth and brandy. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in garlic paste, thyme, lemon juice salt and pepper and if desired gizzard.

One serving (calculated with brandy) equals: 47 calories…1 gm fat (0 saturated)…0 mg cholesterol…114 mg sodium…5 gm carbohydrate…0 gm fiber…1 gm protein ++++ Exchanges: 1/2 starch ++++ WWP:1