The Low-Fat Cook.
Healthy choices for the active lifestyleGrand gravy
* Rich taste and caloric richness aren't necessarily synonymous, particularly when it comes to great giblet gravy. At Thanksgiving, when gravy's role is to anoint, moisten, and add an elegant layer of flavor, it can do so lightly, as here. Prepare the gravy base ahead; when the turkey is roasted, skim the drippings judiciously and use them to finish the gravy--dark brown from braising or amber-gold with mushrooms--in minutes.
Braised-brown Giblet Gravy
PREP AND COOK TIME: About 2 1/2 hours
MAKES: 4 1/4 to 4 1/2 cups
Neck and giblets from a 14-to 23-pound turkey
3 carrots (about 3/4 lb. total), rinsed, peeled, and cut into 2-inch chunks
2 onions (about 3/4 lb. total), peeled and quartered
4 3/4 cups fat-skimmed chicken broth
2 tablespoons balsamic vinegar
1 tablespoon sugar
Fat-skimmed drippings from a roasted 14-to 23-pound turkey (page 168; optional)
1/3 cup cornstarch
Salt and pepper
1. Rinse turkey neck, heart, gizzard, and liver; wrap liver and chill. Place neck, heart, gizzard, carrots, and onions in a 9-by 13-inch metal pan. Add 1/2 cup broth.
3. Remove from oven; set liver aside Add 1 more cup broth to pan; let stand until browned bits are soft, about 5 minutes. Scrape mixture into a 4- to 5-quart pan. Add remaining 3 cups broth. Bring to a boil over high heat; cover and simmer until gizzard is tender when pierced, about 1 1/4 hours. Pour mixture through a fine strainer into a large bowl. Discard vegetables. Pull meat from neck and chop; discard bones. Finely chop meat and giblets. If making ahead, cover bowl and meat, and chill up to 1 day.
2. Bake in a 475[degrees] oven until liquid is evaporated and vegetables, neck, heart, and gizzard are browned, 40 to 45 minutes (30 to 35 minutes in a convection oven); stir several times. Add 1/4 cup broth, vinegar, and sugar to pan; stir to scrape browned bits free. Add liver to pan (or save for other uses). Bake until mixture is richly browned and liver is faintly pink in the center (cut to test) 10 to 15 minutes longer (about 5 minutes in a convection oven); stir several times.
4. Measure broth mixture and, if needed, add water to make 4 cups. Return broth to the 4-to 5-quart pan. Add meat mixture and turkey drippings; bring to a boil over high heat. In a small bowl, blend cornstarch with 1/4 cup water. Stir in enough cornstarch mixture to boiling gravy to thicken as desired. Season to taste with salt and pepper.
Per 1/4 cup: 98 cal., 17% (17 cal.) from fat; 12 g protein; 1.9 g fat (0.6 g sat.); 6.9 g carbo (0.3 g fiber); 81 mg sodium; 69 mg chol.
Mushroom Essence Giblet Gravy
PREP AND COOK TIME: About 21/4 hours
MAKES: About 41/4 to 41/2 cups
1 pound mushrooms, finely chopped
1/2 cup chopped onion
1/2 cup sherry
5 cups fat-skimmed chicken broth
Neck and giblets from a 14- to
23-pound turkey
Fat-skimmed drippings from a
roasted 14- to 23-pound turkey
(see page 168; optional)
1/3 cup cornstarch
Salt and pepper
1. Combine the mushrooms, onion, sherry, and 1 cup broth in a 4- to 5-quart nonstick pan over high heat. Bring to a boil and stir often until liquid is evaporated and mushrooms are very well browned, 20 to 25 minutes; add 1 to 2 tablespoons water, if needed, to prevent scorching.
2. Rinse turkey neck, heart, gizzard, and liver; wrap liver and chill. Add neck, heart, gizzard, and 4 cups broth to pan. Cover, bring to a boil over high heat, and simmer until gizzard is tender when pierced, about 1 1/2 hours. Add liver (or save for other uses) and cook until faintly pink in the center (cut to test), 5 to 8 minutes. Pour mixture through a strainer into a bowl. Discard vegetables. Pull meat from neck; discard bones. Finely chop meat and giblets. If making ahead, cover bowl and meat mixture, and chill up to 1 day.
3. Measure broth mixture and, if needed, add water to make 4 cups. Return broth mixture to the 4- to 5-quart pan and add meat mixture and turkey drippings; bring to a boil over high heat. In a small bowl, blend cornstarch with 1/4 cup water. Stir in enough cornstarch mixture to thicken boiling gravy as desired, Season to taste with salt and pepper.
Per 1/4 cup: 90 cal., 19% (17 cal.) from fat; 12 g protein; 1.9 g fat (0.6 g sat.); 5.5 g carbo (0.2 g fiber); 74 mg sodium; 69 mg chol.
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| Author: | Hale, Christine Weber |
|---|---|
| Publication: | Sunset |
| Date: | Nov 1, 2000 |
| Words: | 798 |
| Previous Article: | The Quick Cook. |
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