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TURKEY GRAVY...LIGHTENED UP
Active Time : 1 hour Total Time : 1 hour Serves : 8-10 servingsINGREDIENTS
- 1 fresh sprig each rosemary, thyme, sage
- - kitchen string
- 2 tablespoons 100% pure olive oil divided
- 1 cup chopped turkey giblets [from whole turkey]
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 4 garlic cloves smashed
- 1/2 teaspoon poultry seasoning
- 1/4 cup white wine optional
- 3 cups reduced sodium chicken broth
- 1/2 cup all-purpose flour
DIRECTIONS
Tie rosemary, thyme and sage together with a piece of kitchen string; set aside.
In large saucepan, heat 1 tablespoon oil over medium-high heat. Add giblets; sauté until browned (about 3-5 minutes).
Add in onions, celery, carrots, garlic and poultry seasoning; salt and pepper to taste. Continue sautéing until onions are softened (about 3-5 minutes).
Add wine and deglaze pan by scraping any pieces from bottom. Add in fresh herbs and chicken broth. Bring to a boil; reduce heat to simmer. Simmer 20-30 minutes or until liquid is reduced by a third.
Strain liquid from vegetables and giblets. Allow liquid to cool; skim off any fat that rises to the top. Discard vegetables and giblets. (Steps 1-5 can be completed up to 2 days ahead and refrigerated).
Sprinkle flour into a medium saucepan over medium-high heat. Brown flour stirring constantly. When flour starts to smell toasted, slowly add remaining 1 tablespoon oil to create a paste. Continue cooking until flour is golden brown in color.
Slowly whisk in reserved broth and pan juices (that have been skimmed of fat). Bring to a boil, whisking constantly; boil 1 minute. Adjust seasonings to taste.