Evening Edge
What’s For Dinner?
DEL.ICIO.USMaple and Rosemary Scented Turkey Gravy
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Cuisine: Sauce
Low fat: 
Low cal:
Low cal:
If we could choose just one meal a year to come off perfectly, this would be the one.
Thanksgiving dinner, so steeped in family tradition and American lore, is also immersed in expectations. Our loved ones gather 'round our table and await the precision-timed arrival of an 18-pound turkey, all the trimmings, and a pie or two. We cooks expect perfection of ourselves, too.
This time, we're getting a little help from the pros.
Expert: Grace 17.20 executive chef Barbara DiJames, who makes this gravy every year to go with her turkey.
Common error: Stirring cold starch into hot liquid, or using undercooked roux. The result is often lumps.
Tip: Create a slurry of cornstarch and room-temperature water to slowly stir into the hot liquid.
Hands on time: 20 minutes Total time: 30 minutes Serves: 12-16 servings (makes 3-4 cups)
Ingredients:
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1 roasted turkey, plus roasted turkey neck and giblets
1/4 cup pure maple syrup
1 quart good-quality purchased (or homemade) chicken or turkey stock
1 carrot, diced small
1/2 medium yellow onion, chopped
1 rib celery, chopped
1 (2-inch) stalk fresh rosemary
1 clove garlic, crushed
3 tablespoons cornstarch
1/2 cup room-temperature water
Sea salt to taste
Fresh cracked white pepper to taste
Instructions:
Remove roasted bird, neck and giblets from the pan and place the roasting pan on the stove over low heat. Add the maple syrup and stir up browned bits from pan. Add the stock, reserved turkey neck and giblets, carrot, onion, celery, rosemary and garlic, and cook on medium-high heat, stirring occasionally, until reduced by a third. Remove and discard the larger pieces with a slotted spoon; reduce the heat to a low simmer.
In a small bowl, stir together the cornstarch and water until smooth. With a wire whisk, gradually add the cornstarch slurry in thirds to the simmering sauce, stirring well and returning to a simmer after each addition, until the gravy reaches the desired consistency. Continue an additional 3-5 minutes. (If the sauce becomes too thick, add more stock or water to desired consistency.) Strain the gravy through a mesh sieve and season to taste with sea salt and cracked pepper.
In a small bowl, stir together the cornstarch and water until smooth. With a wire whisk, gradually add the cornstarch slurry in thirds to the simmering sauce, stirring well and returning to a simmer after each addition, until the gravy reaches the desired consistency. Continue an additional 3-5 minutes. (If the sauce becomes too thick, add more stock or water to desired consistency.) Strain the gravy through a mesh sieve and season to taste with sea salt and cracked pepper.
Nutrition:
Per serving based on 12: 46 calories (percent of calories from fat, 17), 5 grams protein, 8 grams carbohydrates, trace fiber, 1 gram fat (trace saturated fat), 3 milligrams cholesterol, 32 milligrams sodium.
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