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Guilt-Free Turkey Gravy

  • RecipesMore>>

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  • Ahi Tuna Wraps, 7/28/14

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    Monday, July 28 2014 11:55 AM EDT2014-07-28 15:55:57 GMT
    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>
    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>
  • 1/4 cup cornstarch
  • 1/4 cup water
  • 4 cups turkey broth and defatted pan juices
  • salt and pepper

Method

  1. In a large saucepan, over medium heat, bring turkey broth and pan juices to a boil.
  2. Meanwhile, blend until smooth the cornstarch and water.
  3. Whisking constantly, slowly add the cornstarch mixture and continue stirring until the gravy is thickened.
  4. Season to taste with salt and pepper.

Provides 16 servings at 1/4 cup per portion

Note: To defat pan juices, pour poultry drippings into a glass measuring cup and refrigerate until the fat solidifies. Remove the fat layer and discard.

(Courtesy of the National Turkey Federation)

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