Easy Pan Gravy Ww Points 1 Recipes

SIMPLE PAN GRAVY

Simple Pan Gravy image

Amanda Haas shows you how to extract every last bit of flavor from pan drippings to create a smooth, rich gravy that's thickened with a traditional roux.

Provided by Food Network

Categories condiment

Time 20m

Yield 8 servings

Number Of Ingredients 7

Ingredients

Pan drippings from roasted turkey
1/2 cup Madeira wine, may substitute sherry, white wine or water
4 tablespoons unsalted butter
3 tablespoons all-purpose flour, may substitute any gluten-free flour
1 1/2 cups turkey or chicken stock, plus more as needed
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

While the turkey rests, make the gravy: Use a fine-mesh strainer to strain the turkey pan drippings into a medium bowl, leaving behind any browned bits, or "fond," stuck to the pan. Press down on the solids to get as much liquid as possible into the bowl; discard the solids. Pour the liquid into a measuring cup or a fat separator and allow the fat to rise to the top. Meanwhile, place the roasting pan across two burners over medium-low heat. When the pan is sizzling, add the wine and stir, scraping up all the fond in the pan. Turn off the heat and pour the wine mixture through a fine-mesh strainer set over a bowl.
Ladle or spoon off the fat from the pan drippings and discard; set aside the jus. In a saucepan over low heat, melt the butter. Then sprinkle in the flour and whisk until the flour is completely incorporated and light golden brown, 1-2 minutes. Slowly add the wine mixture, whisking constantly. When it has fully absorbed into the roux, slowly add the reserved jus. Small additions of liquid and continuous whisking are the keys to smooth gravy.
Finish the gravy by adding turkey or chicken stock a ½ cup at a time and whisking; taste and adjust the seasoning with salt and pepper as you go. (You'll need a total of 2½-3 cups of liquid to make the gravy.) When the gravy is thick yet pourable and perfectly seasoned to taste, transfer it to a bowl or gravy boat and serve immediately.

EASY PAN GRAVY - WW POINTS = 1

Easy Pan Gravy - Ww Points = 1 image

This recipe comes from my Weight Watchers Magazine, November/December 2008. Just in time for the Holidays! Two other recipes that go along with this one are Recipe #332120 and Recipe #332015, each posted separately. FOOD NOTE: Want to skip the Madeira in the gravy while retaining the great flavor? Not a problem. Just substitute 1/4 cup unsweetened apple juice or reduced-sodium chicken broth in step 2 (the POINTS value will remain the same).

Provided by senseicheryl

Categories Low Protein

Time 21m

Yield 12 1/3 cup servings, 12 serving(s)

Number Of Ingredients 5

Ingredients

pan dripping (from the Stuffed Roast Turkey recipe)
1/2 cup madeira wine
2 (14 1/2 ounce) cans reduced-sodium chicken broth
1/4 cup flour
1/2 cup apple jelly

Steps:

Scrape the pan drippings into a glass measure. Let stand 5 minutes; then skim off and discard the fat.
Combine the remaining pan drippings and the Madeira in the roasting pan; bring to a foil over medium-high heat. Cook, stirring occasionally, until reduced by one half, about 3 minutes.
Meanwhile, in a small bowl, combine the broth and flour, beating with a whisk until blended. Stir the broth mixture into the roasting pan, whisking constanly, and cook until the gravy thickens slightly, about 3 minutes. Add the jelly, beating with the whisk until blended, and cook until thickened, about 5 minutes. Strain through a sieve into a saucepan or gravy boat and keep warm.

Nutrition Facts : Calories 65.9, Fat 0.4, SaturatedFat 0.1, Sodium 25.3, Carbohydrate 12.9, Fiber 0.2, Sugar 7.3, Protein 1.7

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