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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.
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