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Citrus Gravy

http://www.eatingwell.com/recipes/citrus_gravy.html

From EatingWell:  November/December 2010

Use the turkey giblets and neck to make a flavorful stock for this citrus-spiked gravy. Or use 4 cups store-bought chicken broth.

About 2 1/2 cups | Active Time: 35 minutes | Total Time: 1 3/4 hours

Ingredients

Turkey Giblet Stock

Gravy

Preparation

  1. To prepare stock: Combine turkey neck and giblets, water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for 1 hour. Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids. If necessary, add enough water (or reduced-sodium chicken broth) to measure 4 cups stock.
  2. To prepare gravy: Remove the turkey from the roasting pan. Skim off any visible fat from the pan juices.
  3. Whisk 1/2 cup of the stock and flour in a small bowl until smooth; set aside.
  4. Set the roasting pan over two burners on medium heat. Add wine; bring to a boil and cook, scraping up the browned bits, until the liquid is reduced by about half, 2 to 4 minutes. Add the remaining 3 1/2 cups stock. Increase heat to medium-high; return to a boil, stirring often. Boil until the liquid is reduced by about half, 6 to 8 minutes.
  5. Whisk the reserved flour-stock mixture and add to the pan, whisking constantly, until the gravy thickens, 1 to 3 minutes. Stir in lemon juice (or lemon and orange juices). Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper.

Nutrition

Per 1/4-cup serving : 32 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 3 g Carbohydrates; 0 g Protein; 0 g Fiber; 62 mg Sodium; 26 mg Potassium

0 Carbohydrate Serving

Exchanges: free food

Tips & Notes