Southwestern Turkey Gravy
- Pan juices from Southwestern
- Turkey And Stuffing (see recipe)
- 1/2 cup flour
- 4 cups chicken or turkey stock
- Salt to taste
- Freshly-ground black pepper to taste
- 1/4 cup chopped cilantro
Deglaze the pan in which the turkey was cooked and remove the fat. Measure 1/4 cup of fat and return this to the baking dish to make the gravy.
Add 1/2 cup of flour to the pan juices and scrape up the browned bits from the pan. Add the chicken or turkey stock and cook over medium heat until it begins to thicken. Reduce the heat; add salt and pepper to taste. Add the chopped cilantro to the gravy just before serving.
This recipe yields 20 servings. Serving size: 1/4 cup.
Exchanges Per Serving: 1 Fat.
Nutrition Facts: Calories - 48; Calories From Fat - 29; Total Fat - 3g; Saturated Fat - 1g; Cholesterol - 3mg; Sodium - 120mg; Total Carbohydrate - 3g; Dietary Fiber - 0g; Sugars - 0g; Protein - 1g.