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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:

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



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