TURKEY GRAVY

Submitted by: Barbara Williams

INGREDIENTS:
1/4 cup turkey Pan drippings
1/4 cup Flour
1 cup Water
2 cups Turkey stock
Turkey giblets, cooked -- chopped
Salt
Pepper

DIRECTIONS:
Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan with wooden spoon, until gravy thickens and bubbles 2 minutes. Strain gravy into saucepan; add chopped giblets and reserved liver. Taste; season with salt and pepper if needed.


HERE'S A FEW TIPS FOR KEEPING YOU TURKEY ON THE LEAN SIDE:


* Roast your turkey on a rack.

* Try roasting several turkey breasts instead of a whole turkey you'll have only the lower-fat white meat.

* Baste turkey with apple juice instead of its own juices.

* Use cranberry sauce instead of making higher-fat gravy.

* If you make gravy, refrigerate the juices and skim off the fat first.

* Roast the stuffing separately from the turkey.

* Make a stuffing that contains fruit rather than high-fat nuts.

* Carve the turkey in the kitchen and remove the skin. You won't be as tempted to eat the high-fat skin or nibble on extra meat!

* Choose white meat over dark. 4 oz. of white meat, without the skin, contains only 3.7 grams of fat -- less than half the 8.2 grams of fat in an equal portion of dark meat.

* Mash potatoes with skim milk and a dollop of no-fat yogurt and sour cream rather than whole or 2% milk and butter.

* Use apple juice or maple syrup to fill and flavour squash rather than butter and brown sugar.