This recipe is to be used with drippings from a roasted turkey. It can really be altered to your needs as you may have more turkey drippings than this recipe calls for. Simply use more cornstarch and milk (maintaining same proportions) to achieve the consistency you desire. The most important component is assuring that you use a fat separator which will remove the calorie-laden fat and leave the flavorful drippings for your gravy.
Ingredients:
- 2 cups turkey drippings (from a roasted turkey)
- 1/8 tsp ground, black pepper
- 1/2 cup skim milk
- 2 Tbsp cornstach
- Salt to taste
Preparation:
1. Strain turkey drippings through a sieve, reserving the liquid, and discard any solids.
2. Pour the drippings into a fat separator, and allow to sit until the fat rises to the top. To speed up the process, you may add a couple ice cubes to the drippings.
2. Pour the liquid drippings from the fat separator (leaving the solid fat behind) into a heavy-bottomed saucepan over medium-high heat. Add the black pepper, and bring to a heavy simmer.
3. In a separate dish, mix together the cornstarch and milk, and slowly pour the mixture into the drippings, stirring constantly with a wire whisk. Continue cooking until thickened.
4. Season with salt to taste as needed.
Makes about 1 1/2 cups
Per Serving (1/4 cup) Calories 17
