Sage Turkey GravyThursday, October 18, 2012
People typically describe my Sage Turkey Gravy with one word—amazing! The rich stock is full of flavor, and (for anyone looking for something extra) I round out the flavor with a hint of Sage and Rosemary. This gravy is quick and easy to prepare—it will look perfect placed on your Thanksgiving table along with my Delicious Sausage Bread Stuffing.
To flip the original Sage Turkey Gravy recipe, I first reduced the flour needed by adding corn starch. Next, I cut back on butter, which lowered the recipe's fat and point-value. I also used one quarter of the salt along with a naturally low-sodium stock. The end result is a smooth, flavorful, and creamy gravy!
Why wait for the holidays? I know I'll make this gravy throughout the year! Enjoy.
Servings: 16 Serving size: 1/4 cup Calories: 39 Fat: 2g Carbs: 3g Fiber: 0g Protein: 1g Sugar: 0g Sodium: 215mg Old points: 1 Points +: 1
- 3 Tbsp Butter
- 1/3 cup flour
- 3 Tbsp Corn Starch
- 1 tsp Sage, ground
- 1 tsp Emeril's Original Seasoning
- 1/4 tsp Black Pepper
- 1/4 tsp Kosher Salt
- 4 cups Chicken Stock (I use Kitchen Basic's)
- In saucepan, melt butter over medium low heat.
- In small bowl, combine flour, corn starch, sage, Emeril's seasoning, black pepper and salt. Stir well.
- While stirring continuously, pour flour mixture into butter (will be thick).
- Increase heat to Medium.
- Start adding (whisking) chicken stock to saucepan in small amounts. Continue adding stock and whisking until all stock has been added. Bring to a slow boil. Remove from heat.