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Tequila-Spiked Pan Gravy

:  October/November 2005

Your rating: None Average: 5 (4 votes)

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.


Tequila-Spiked Pan Gravy Recipe

Makes: 2 cups

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

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

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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


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Recipe Categories

Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
8 or more
Meal/Course
Dinner

Season
Fall
Winter
Holiday
Christmas
Thanksgiving
Style/Theme
Entertaining, casual
Entertaining, formal
Type of Dish
Sauce/Condiment, savory
Ethnic/Regional
Mexican
Southwest
Publication
October/November 2005
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