Gravy Gets a Makeover

When you think of turkey, what is the next thing that comes to mind? Gravy, of course! If you’re following the South Beach Diet and want to stick to your healthy eating plan on Thanksgiving, this “jus”-style gravy will help. While it calls for drippings from the pan, this gravy uses no flour or cornstarch and is thickened by reducing and concentrating the turkey juices. The alcohol in the wine evaporates during cooking.

Pan Juice “Gravy” (Phase 1)

This “jus”-style gravy, made without flour or cornstarch, is thickened naturally by reducing and concentrating the turkey juices. After the bird is carved and placed on a serving platter, add the juices from the cutting board to the gravy for extra richness.

Makes 8 (1/4-cup) servings

Prep time: 5 minutes
Cook time: 20 minutes

1 cup dry white wine
2 cups lower-sodium chicken broth

After turkey has roasted, pour juices from the pan into a glass measuring cup or a fat separator; set aside. Place the roasting pan on the stove over medium-high heat. Add wine to the pan and, using a wooden spoon, scrape any browned bits of turkey from the bottom of the pan. Add broth, bring to a simmer, and cook until reduced by half, about 5 minutes.

Meanwhile, skim off any fat that has accumulated on top of the reserved pan juices (you should have about 2 cups of juices). Add juices to the roasting pan along with any additional juices that have accumulated on the carving board. Bring to a simmer and cook until reduced by half, stirring occasionally. Serve warm.

Nutritional information
Per (1/4-cup) serving:
25 calories
1 g fat (0 g sat)
1 g carbohydrate
1 g protein
0 g fiber
105 mg sodium

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