Low-Fat Turkey Gravy

PREP TIME

10 Min

COOK TIME

5 Min

SERVINGS

DIFFICULTY

Easy

4 cups (32 fluid ounces) unsalted turkey stock (store bought or homemade), divided
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 cup (8 fluid ounces) skim milk (or non-dairy milk)
¼ cup cornstarch

After you roast your turkey, place the roasting pan on the stovetop over medium heat. Add 2 cups of turkey stock to the pan and stir about 5 minutes or until drippings and browned bits from bottom dissolve.
Place a strainer over a fat separator cup. Pour pan drippings through the strainer. Add enough stock to the drippings to make 4 cups total.
Pour the stock into a saucepan and place the saucepan over medium heat and bring to a simmer. Add sage and thyme. Continue to simmer until the stock is reduced by one-fourth and about 3 cups of stock remain.
Pour milk into a small bowl. Add cornstarch and stir to mix evenly.
Gradually pour milk mixture into the simmering stock, stirring slowly.
Bring sauce to a boil and continue to stir until stock thickens and has a nice shine, about 3 to 5 minutes.
Pour gravy into a warmed gravy boat and stir.

Drippings from a roasted turkey and vegetables form the base of this gravy. You may also simply use ready-made stock.
If you don’t have a fat separator cup, you can remove fat from drippings by adding several ice cubes to the liquid and placing it in the freezer for 10 minutes. Remove hardened fat with a spoon and continue with step 3 of the recipe instructions.

Tags: Thanksgiving Recipes