Tequila-Spiked Pan Gravy

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From: EatingWell Magazine 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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 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

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  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 information

  • Serving size: 2 tablespoons
  • Per serving: 44 calories; 2 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 2 mcg folate; 2 mg cholesterol; 0 g sugars; 0 g added sugars; 3 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 0 mg iron; 121 mg sodium; 47 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 fat

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