Herbed Turkey Gravy

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Herbed Turkey Gravy calories by ingredient
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This is a diabetes friendly recipe and the nutrition information I have is much LOWER than what Spark site says This is a diabetes friendly recipe and the nutrition information I have is much LOWER than what Spark site says
Number of Servings: 6


    1 turkey gizzard,
    1 turkey neck
    2 cups water
    1 cup reduced sodium chicken broth
    1 whole head garlic
    1 tsp olive oil
    1/2 cup evaporated fat free milk
    1/4 cup Flour
    1 tsp Thyme, ground
    1 tsp Lemon juice
    salt 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.

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