Turkey Gravy
Prep time
Cook time
Total time
Let’s face it, gravy is about as high in calories as it gets, but we’ve been able to significantly lower them and keep the same rich, savory taste. We skim the turkey grease off the very flavorful pan juices, reduce the juices to super concentrate them, and then stir in a little creamy Greek yogurt for a silky smooth finish. Guilt-free gravy? We think we’ve done it!
Recipe type: Holiday Favorites
Makes: 8 portions
Ingredients
- Roasting pan juices from a cooked turkey (about 1 cup)
- 1 tablespoon chopped fresh sage
- ½ teaspoon light brown sugar
- 1 tablespoon cornstarch
- 1 cup (or more, if needed) chicken broth, divided
- 3 ounces plain nonfat Greek yogurt
- Salt and pepper
Directions
- Scrape any browned bits from the bottom of your turkey roasting pan.
- Pour all of the cooking liquid and browned turkey bits from the roasting pan into
- a tempered glass measuring cup (or other narrow container). This should be at least 1 cup of liquid. If less, add additional chicken stock in step 6.
- Place the measuring cup into the freezer, and chill for 15 minutes. (This will allow the fat to separate from the liquid and begin to harden.)
- Use a spoon to skim all of the fat that has floated to the top of the measuring cup; discard.
- Add the skimmed cooking liquid, chopped sage, brown sugar, and ¾ cup of the chicken broth to a sauce pot over medium-high heat, and bring to a boil. Boil until liquid has reduced by about ⅓.
- Whisk the cornstarch into the remaining ¼ cup chicken broth, and then
- whisk into the pot. Bring back up to a boil, and let simmer, stirring constantly, for 2 minutes, or until thickened.
- Remove from heat, and stir in the Greek yogurt to thicken further before seasoning with salt and pepper to taste.
Serving size: ½ cup Calories: 100
