By Carol Kicinski

Savory Turkey Gravy

MAKES ABOUT 3 CUPS

I have a small kitchen and there’s always so much going on that last half hour before Thanksgiving dinner is served that I have taken to making my gravy ahead and keeping it warm. This saves me a lot of stress but means I don’t use the pan drippings from the turkey. To use pan drippings, pour drippings into a large measuring cup and let it sit until a layer of fat forms on the top. Skim the fat and use that instead of butter or oil and use the turkey juices mixed with enough gluten-free chicken stock to make 2¼ cups.

-Giblets and neck from the turkey
4 cups water
2 teaspoons kosher or sea salt, divided
1 teaspoon pepper, divided
2¼ cups gluten-free chicken stock (or turkey drippings +stock), divided
2 tablespoons cornstarch or arrow root powder
2 medium white or yellow onions, chopped
½ cup unsalted butter, dairy-free butter alternative or turkey fat
1 teaspoon poultry seasoning
2 tablespoons heavy cream, optional

1. Place the neck and giblets in a saucepan with 4 cups water, 1 teaspoon salt and ½ teaspoon pepper. Bring to a simmer and let cook for 1 hour, uncovered. Remove the neck and giblets and let cool. Remove any meat from the neck and chop it, along with the giblets. Set aside. (Discard cooking liquid.)

2. Mix ¼ cup chicken stock with the cornstarch or arrowroot and set aside.

3. In a large skillet, cook the onions with butter over medium-low heat until very soft and lightly browned, about 10 minutes. Add remaining chicken stock, salt, pepper and poultry seasoning. Increase heat and bring to a moderate boil. Add the cornstarch mixture and bring back to a boil. Continue to boil the gravy, stirring constantly for 1 to 2 minutes or until thick. Add the cream, if desired, and reserved giblets. Stir well and taste for seasoning. Add a little more salt, pepper or poultry seasoning, to taste. Serve warm.

Each ¼ cup serving (made with fat-free broth) contains 129 calories, 10g total fat, 0g saturated fat, 0g trans fat, 82mg cholesterol, 586mg sodium, 6g carbohydrate, 1g fiber, 5g protein. To lower sodium, reduce salt and use low-sodium broth.