Everyone seems to want gravy with their turkey dinner. But as much as 90 percent of gravy's calories can come from fat. This recipe, using defatted drippings, has fewer calories.
Make Ahead: The gravy base can be made 1 to 3 days in advance; add defatted pan drippings to the gravy just before serving.
- 4 tablespoons (1/2 stick) unsalted butter or margarine
- 1/4 medium onion, cut into small dice (about 1/4 cup)
- 3 cups low-sodium chicken broth
- 3/4 cup Madeira (fortified wine)
- 2 tablespoons cornstarch
- 1/4 cup water
- 1/2 cup defatted turkey drippings (see headnote)
- Freshly ground black pepper
Melt the butter or margarine in a medium saucepan over medium heat.
Add the onion and cook, stirring once or twice, for 5 minutes; then add the broth. Increase the heat to medium-high and bring to a boil. Add the Madeira; stir to combine, then boil uncovered for 10 minutes.
Combine the cornstarch and water in a measuring cup; add to the boiling sauce. Reduce the heat to medium-low or low (as needed) and cook for several minutes, until thickened. Transfer to a container; let cool to room temperature, then cover and refrigerate for up to 3 days.
Just before serving, when the turkey is done, collect enough pan drippings in a fat separator cup to yield 1/2 cup of defatted drippings.
Heat the gravy base in a medium saucepan over medium heat. Add the defatted drippings, stirring to combine and heat through. Taste and add salt and pepper as needed. Serve hot.
From freelance food writer Terri P. Wuerthner.
Tested by The Washington Post.
E-mail questions to the Food Section at firstname.lastname@example.org.