Turkey gravy is normally in high demand over the holidays but its very easy to freeze some of the "bird drippings" and enjoy the flavor all year…
This is a time-honored, quick and easy "classic" gravy that doesn't compete on the roasting bird day because if you wish, you can make it a couple days ahead and rest assured it will please everyone except maybe the "giblet" gravy crowd.
See the Cook's Tip on how to easily include them on gravy day too.
1 Can 10.5 oz. Condensed Chicken Broth (like Campbells®)
2 Tablespoons Butter
6 Tablespoons Water
1 1/2 Teaspoons Dried minced onion
1 1/2 Teaspoons Thick It Up™ Low Carb Thickener
1 1/2 Tablespoons Cream
1/8 Teaspoon Black Pepper
2 Tablespoons Cooked Turkey Drippings
In saucepan, melt butter on medium high and stir for 1 minute until browned. Add chicken broth, onion and water and bring to a boil.
Whisk in Thick-it-Up™ - whisk and boil for one minute. Remove from heat or turn heat to low and whisk in the cream and pepper. Cool and refrigerate if making ahead. Just stir in turkey drippings after you take the bird out of the oven and serve. Makes 1-1/2 cups of gravy. Freeze additional turkey drippings to have turkey gravy all year. Less than 1 net carb per 2 Tablespoons.
Chicken broth may be also used with the giblet broth below in Cook's Tip too. Gravies may be combined or served separately, as desired.
For giblet gravy:
Bring to boil turkey giblets, (minus the liver*) in 1-10.5 oz. chicken broth with 1/2 cup water, 1 stalk celery , 1-1/2 teaspoon dried onion and 1 carrot- (you may add a bay leaf, 1/2 tsp dried thyme/dried garlic if you wish for savory herb gravy), reduce heat, cover and simmer for 30-45 minutes, until giblets are tender.
Discard celery, carrot and bay leaf -if used. Remove giblets and chop. Add giblet broth to above "finished" recipe or serve separately and whisk in 1 additional teaspoon of the Thick-it-Up™ to Gravy; it will thicken as it cools. Add the chopped giblets back in to serve, if desired.
*Cook's Tip: Liver gets bitter when boiled with the broth. If you wish to use it, boil it separately in a small amount of water, chop and add it to the gravy before serving.
For thinner gravies add up to 2 Tablespoons more water. Store leftover gravy in fridge…gravy thickness may be easily adjusted by adding slightly more Thick-it-up™ or water.
Variations:For Savory Herb Gravy add a bay leaf, 1/2 teaspoon dried garlic, 1/4 tsp dried thyme and 1/8 teaspoon dried sage (optional) to basic recipe.