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Turkey Gravy, gluten free and low fat

Correction/Clarification: (Published Nov. 30, 2000) In the Thanksgiving turkey gravy story last week, writer Marlene Parrish used 4 teaspoons of cornstarch per cup of broth, twice what was printed.


Cornstarch, rather than flour, is used to thicken the gravy. Here is a useful proportion of cornstarch to liquid for gluten-free gravy: 2 teaspoons cornstarch for every 1 cupful of liquid. For instance: 2 tablespoons plus 2 teaspoons (8 teaspoons) to 4 cups broth. And another: 1 tablespoon plus 1 teaspoon (4 teaspoons) cornstarch for 2 cups broth. The cornstarch is always stirred into cool liquid first, and then that mixture is added to the hot liquid.

1/2 cup EACH chopped onion, celery, carrots
Salt and pepper
Olive oil or melted butter
Juice of a lime or lemon
Pan juices and drippings
21/2 cups turkey broth, about
4 tablespoons cornstarch
Salt and freshly ground pepper

Prepare the turkey for roasting.

Toss the chopped onion, celery and carrots into the roasting pan.

Place turkey on a rack in the pan, brush with oil or butter and sprinkle with salt and pepper.

Squeeze the juice of a lime or lemon over the turkey .

Roast the turkey, according to the time and temperature of your recipe.

Make the broth while the turkey roasts. Aim for 21/2 cups of finished broth.

When the turkey is done, remove it to a platter to rest while you make gravy.

Pour off all the fat and juices into a glass measuring cup, preferably a fat separator cup. Leave all the messy cooked vegetables in the roasting pan.

Reserve the brown liquid drippings, and discard the fat or set it aside for another use.

Add 21/4 cups broth back into the roasting pan. Reserve 1/4 cup broth.

Scrape the bottom of the pan to loosen the vegetables and baked-on bits.

Over low heat, let it bubble and cook for a few minutes.

Stir the cornstarch into the reserved COOL 1/4 cup broth in a small dish. This mixture is called a slurry.

Pour the slurry into the roasting pan with the hot broth and stir until the gravy is thick and smooth, about 1 minute.

If thicker gravy is desired, add 1 teaspoon additional cornstarch into the reserved 1/4 cup cool broth and stir it into the gravy, cooking until thickened, about 1 minute.

Pour the gravy, with or without straining, into a sauce boat. Makes about 21/2 cups.

To make broth: While the turkey roasts, make the broth for the gravy. Put the turkey neck, heart and gizzard in a sauce pan along with a broken stalk of celery, a chopped carrot, some parsley and a chopped onion WITH its peel. The onion skin gives the broth a golden color. (Reserve the liver to cook separately for another use or give it, cooked, to Kitty.) Add about 4 cups of water. Bring to the almost-boil and then let the broth simmer quietly for an hour or so. Let the vegetables cool in the liquid, then strain into a glass measuring cup or clean bowl. Set aside.

Thursday, November 16, 2000



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