Turkey Gravy - No Added Salt

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 37.6
  • Total Fat: 3.3 g
  • Cholesterol: 3.3 mg
  • Sodium: 2.1 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.3 g

View full nutritional breakdown of Turkey Gravy - No Added Salt calories by ingredient


Introduction

Here's a great turkey gravy without added salt. If you use broth and drippings from an injected turkey, that will add salt to the mix.

This recipe is from Dick Logue's Low Sodium Cooking e-Newsletter, Issue 9, Number 8. I doubled the quantities in the original recipe. Here's a great turkey gravy without added salt. If you use broth and drippings from an injected turkey, that will add salt to the mix.

This recipe is from Dick Logue's Low Sodium Cooking e-Newsletter, Issue 9, Number 8. I doubled the quantities in the original recipe.
Number of Servings: 16

Ingredients

    4 cups turkey broth from fresh cooked turkey
    4 tablespoons turkey drippings from fresh cooked turkey
    4 tablespoons whole wheat flour

    Cornstarch can be substituted for flour in appropriately reduced quantities, mixing cornstarch with cold water before adding to the pan.

    Spelt, rye, other non-wheat flours and white or pastry whole wheat flours can be substituted in equal amounts for the whole wheat flour.

    This will make a fairly thin gravy. Adding more flour will make a thicker gravy.

    If you don't have a fat separator, pour turkey juices into a sandwich bag, cut a small hole in one corner of the bag. Be patient as you let the thin juices drip out of the bag. The fat will remain in the plastic bag.

    This recipe yields 16 servings.

    Optional additions to the roasting pan:
    Onion - 1 onion, chopped
    Carrots - 2 carrots, grated
    Celery - 4 stalks, chopped

Directions

Pour broth from your oven bag or roasting pan. After it settles, drain off the fat. Add 4 tablespoons of fat to your gravy pan. Heat the fat and add flour. Stir it until it begins to form a ball. Add your broth slowly, continuing to cook and stir until the gravy thickens.

This recipe makes 4 cups of gravy and 16 servings of 1/4 cup.

Number of Servings: 16

Recipe submitted by SparkPeople user PINDOC.