| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Butterball, Gravy | 2 | Cups | |
INGREDIENTS
| 3 1/2 | T | Pan drippings from a roasted |
| Butterball turkey | ||
| 3 1/2 | T | All-purpose flour |
| 1 1/4 | c | Broth made from the turkey |
| giblets or canned chicken | ||
| broth | ||
| 1/4 | c | Cream sherry or cranberry |
| juice | ||
| 1/2 | c | Whole berry cranberry sauce |
| Salt and freshly ground | ||
| pepper to taste |
INSTRUCTIONS
The addition of store-bought whole-berry cranberry sauce to a basic recipe for turkey gravy ensures that first-time gravy makers will end up with a sauce that has both depth of flavor and color. Put the turkey drippings into a small saucepan and heat over medium heat. Add the flour, stirring continually with a whisk or wooden spoon; cook for 1 minute, taking care not to let the flour mixture brown. Slowly whisk in the giblet or chicken broth to make a smooth mixture. Whisk in the sherry or cranberry juice and continue to stir constantly until the mixture comes to a boil and thickens. Reduce heat to low and stir in the cranberry sauce until incorporated. Season the gravy to taste with salt and pepper. Keep warm over very low heat until ready to serve. Makes about 2 cups. Per 1/4 cup portion: 58 calories, 1 g protein, 10 g carbohydrate, >1 g fat, >1 mg cholesterol, 160 mg sodium Recipe developed by Sarah Leah Chase for the Butterball Turkey Talk-Line. Posted to MM-Recipes Digest V3 #313 Date: Fri, 15 Nov 1996 01:21:56 GMT From: netdir@cyberspc.mb.ca (S.Pickell)
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Nutrition (calculated from recipe ingredients)
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Calories: 229
Calories From Fat: 25
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 1449.4mg
Potassium: 429.1mg
Carbohydrates: 41.3g
Fiber: 1.3g
Sugar: 28.2g
Protein: 10.2g