Everyone loves gravy -- but most people don't realize how easy it is to make a low-fat, yet still immensely tasty, version of it.
Here's a straightforward, low-fat recipe. It does include the option of heavy cream, though, in case you want a somewhat richer gravy.
Makes 2 1/2 cups
- 1 tablespoon unsalted butter
- 1 yellow Spanish onion, coarsely chopped
- 3 cups chicken or turkey stock
- 1 bay leaf
- 4 sprigs fresh thyme
- 1/4 cup flour
- 1/4 cup heavy cream (optional)
- 1 tablespoon chopped fresh parsley (or 1/4 teaspoon dried)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
In a saucepan, melt the butter over medium heat. Add onions and lightly brown. Add the stock, bay leaf and thyme and bring to a simmer. Skim, reduce the heat and simmer slowly for 45 minutes. Strain and cool. (This can be done ahead of time, in which case, refrigerate until ready to use.)
When the turkey is done, remove it from the roasting pan and keep it warm. Skim most of the fat from the roasting pan with a ladle. When you take the stock out of the fridge, spoon the fat off the top, or, if you're using a fat separator, just pour the stock into another bowl and whisk together with the flour. Add that mixture to the roasting pan, place over medium heat and stir with a wooden spoon, scraping the brown bits from the bottom. Lower the heat and simmer for 4 to 5 minutes until the gravy is thickened. Add the cream (if you like), parsley, salt and pepper. Serve in a gravy boat with the turkey. Enjoy!