Tequila-Spiked Pan Gravy

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

From EatingWell:  October/November 2005

A somewhat more traditional alternative—or addition—to the Cranberry Mole, this quick pan gravy repeats the Southwestern-inspired flavors of fresh sage and tequila.

2 cups | Active Time: 20 minutes | Total Time: 40 minutes

Ingredients

• 2 14-ounce cans reduced-sodium chicken broth, divided
• 3 tablespoons all-purpose flour
• 1/2 cup tequila
• 1 tablespoon chopped fresh sage
• Freshly ground pepper, to taste

Preparation

1. After removing the turkey from the roasting pan, pour any pan juices and fat into a glass measuring cup and place in the freezer so the fat will rise to the top, about 20 minutes.
2. Combine 1/2 cup chicken broth and flour in a small bowl; whisk until smooth.
3. Set the roasting pan over two burners on medium-high heat. Add tequila, bring to a boil and cook, whisking and scraping up the brown bits from the pan, until the tequila is slightly reduced, 1 to 2 minutes. Add the remaining broth to the roasting pan and return to a boil, whisking often and scraping up any remaining brown bits.
4. Skim fat from the chilled pan juices; add the juices plus the reserved broth-and-flour mixture to the roasting pan. Boil, whisking constantly, until a gravy forms, 8 to 10 minutes. Pour through a fine sieve into a gravy boat; stir in sage and season with pepper.

Nutrition

Per 2-tablespoon serving : 45 Calories; 2 g Fat; 1 g Sat; 1 g Mono; 3 mg Cholesterol; 1 g Carbohydrates; 1 g Protein; 0 g Fiber; 31 mg Sodium; 1 mg Potassium

Exchanges: 1/2 fat