Navigate The Holidays! Pan Jus Gravy

One thing I LOVE about family dinner is mashed potatoes and gravy…gravy on everything.  I love it!  However, it’s not the healthiest.  Which is why I reserve it as a treat for the holidays (every holiday, I’m not a saint) and for sometimes Sunday night roasts.

South Beach came up with the following Pan Juice “Gravy” that uses no cornstarch or flour.  I’m terrible at making gravy so I might as well stick with a recipe that doesn’t require thickening!

This “jus”-style gravy, made without flour or cornstarch, is thickened naturally by reducing and concentrating the turkey juices. After the bird is carved and placed on a serving platter, add the juices from the cutting board to the gravy for extra richness.

Makes 8 (1/4-cup) servings

Prep time: 5 minutes
Cook time: 20 minutes

Ingredients
1 cup dry white wine
2 cups lower-sodium chicken broth

Instructions
After turkey has roasted, pour juices from the pan into a glass measuring cup or a fat separator; set aside. Place the roasting pan on the stove over medium-high heat. Add wine to the pan and, using a wooden spoon, scrape any browned bits of turkey from the bottom of the pan. Add broth, bring to a simmer, and cook until reduced by half, about 5 minutes.

Meanwhile, skim off any fat that has accumulated on top of the reserved pan juices (you should have about 2 cups of juices). Add juices to the roasting pan along with any additional juices that have accumulated on the carving board. Bring to a simmer and cook until reduced by half, stirring occasionally. Serve warm.

Nutritional information
Per (1/4-cup) serving:
25 calories
1 g fat (0 g sat)
1 g carbohydrate
1 g protein
0 g fiber
105 mg sodium

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