Low-fat turkey gravy

Dietician's Tip

Drippings from a roasted turkey and vegetables form the base of this gravy. You may also simply use ready-made stock.

Ingredients

  • 4 cups (32 fluid ounces) unsalted turkey stock, divided
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 1 cup (8 fluid ounces) skim milk
  • 1/4 cup cornstarch

Directions

After you roast the turkey, place the roasting pan on the stovetop over medium heat. Add 2 cups of turkey stock to the pan and stir about 5 minutes or until the drippings and browned bits from bottom dissolve.

Place a strainer over a fat separator cup. Pour pan drippings through strainer. Add enough stock to the drippings to make 4 cups total.

If you don't have a fat separator cup, you can remove fat from drippings by adding several ice cubes to the liquid and placing it in the freezer for 10 minutes. Remove hardened fat with a spoon and place stock into a saucepan. You should have about 4 cups of liquid.

Place the saucepan on the stovetop over medium heat and bring to a simmer. Add the sage and thyme. Continue to simmer until the stock is reduced by one-fourth, or until about 3 cups of stock remain.

Pour milk into a small bowl. Add cornstarch and stir to mix evenly. Slowly pour milk mixture into the simmering stock, stirring slowly. Bring sauce to a boil and continue to stir until stock thickens and has a nice shine, about 3 to 5 minutes.

Pour gravy into warmed gravy boat and serve.

Serving Information

Serves 10

Nutritional analysis per serving

Calories: 28
Total carbohydrate: 6 g
Cholesterol: 1 mg
Dietary fiber: Trace
Monounsaturated fat: Trace
Protein: 1 g
Saturated fat: Trace
Serving size: About 1/2 cup
Sodium: 15 mg
Total fat: Trace

DASH Eating Plan Servings

Diabetes Meal Plan Choices

Dairy foods (low-fat or fat-free): 1

Mayo Clinic Healthy Weight Pyramid Servings

Last Updated Jul 14, 2020


© 2024 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of Use