Herbed Turkey Gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 turkey gizzard,1 turkey neck 2 cups water1 cup reduced sodium chicken broth1 whole head garlic1 tsp olive oil1/2 cup evaporated fat free milk1/4 cup Flour1 tsp Thyme, ground1 tsp Lemon juicesalt and pepper if desired
Rinse gizzard and neck. In a medium saucepan, combine water, gizzard and neck. Bring to a boil; reduce heat. Cover and simmer about an hour or until tender. Discard neck. Strain broth mixture through a fine sieve to remove bits.
measure 1/2 cup of the broth mixture; stir in 1 cup chicken broth. Save any remaining giblet broth for another use. If desired, chop gizzard and set aside.
Preheat oven to 425, peel away the dry outer layers of skin from garlic head, leaving inner skin and the cloves intact. Cut off the pointed top portion, leaving the bulb intact but exposing the individual cloves. Place the garlic head, cut side up in a custard cup . Drizzle with olive oil. Cover with foil and bake about 20 minutes or until the cloves feel soft. Set aside garlic head just until cool enough to handle. Squeeze out the garlic paste from individual cloves and place in a small boel, mash lightly with a fork. Set aside
In a medium saucepan whisk together evaporated milk and flour until no lumps remain. Whuish in chicken broth mixture and other 2 TBS chicken broth.
Cook and stir mixture over medium heat until thickened and bubbly. Cook and stir for 1 minute. Stir in the garlic paste, lemon juice, thyme and sald if desired. Season to taste with pepper.
Makes about 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RD03875.
measure 1/2 cup of the broth mixture; stir in 1 cup chicken broth. Save any remaining giblet broth for another use. If desired, chop gizzard and set aside.
Preheat oven to 425, peel away the dry outer layers of skin from garlic head, leaving inner skin and the cloves intact. Cut off the pointed top portion, leaving the bulb intact but exposing the individual cloves. Place the garlic head, cut side up in a custard cup . Drizzle with olive oil. Cover with foil and bake about 20 minutes or until the cloves feel soft. Set aside garlic head just until cool enough to handle. Squeeze out the garlic paste from individual cloves and place in a small boel, mash lightly with a fork. Set aside
In a medium saucepan whisk together evaporated milk and flour until no lumps remain. Whuish in chicken broth mixture and other 2 TBS chicken broth.
Cook and stir mixture over medium heat until thickened and bubbly. Cook and stir for 1 minute. Stir in the garlic paste, lemon juice, thyme and sald if desired. Season to taste with pepper.
Makes about 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RD03875.
Nutritional Info Amount Per Serving
- Calories: 142.6
- Total Fat: 3.4 g
- Cholesterol: 61.1 mg
- Sodium: 156.1 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 0.7 g
- Protein: 14.0 g
Member Reviews