By Mayo Clinic Staff

Dietitian’s tip:

Drippings from a roasted turkey and vegetables form the base of this gravy. You may also simply use ready-made stock.

Number of servings

Serves 10

  1. Low Fat
  2. Low Sodium

Ingredients

  1. 4 cups (32 fluid ounces) unsalted turkey stock, divided
  2. 2 tablespoons chopped fresh sage
  3. 2 tablespoons chopped fresh thyme
  4. 1 cup (8 fluid ounces) skim milk
  5. 1/4 cup cornstarch

Directions

After you roast the turkey, place the roasting pan on the stovetop over medium heat. Add 2 cups of turkey stock to the pan and stir about 5 minutes or until the drippings and browned bits from bottom dissolve.

Place a strainer over a fat separator cup. Pour pan drippings through strainer. Add enough stock to the drippings to make 4 cups total.

If you don’t have a fat separator cup, you can remove fat from drippings by adding several ice cubes to the liquid and placing it in the freezer for 10 minutes. Remove hardened fat with a spoon and place stock into a saucepan. You should have about 4 cups of liquid.

Place the saucepan on the stovetop over medium heat and bring to a simmer. Add the sage and thyme. Continue to simmer until the stock is reduced by one-fourth, or until about 3 cups of stock remain.

Pour milk into a small bowl. Add cornstarch and stir to mix evenly. Slowly pour milk mixture into the simmering stock, stirring slowly. Bring sauce to a boil and continue to stir until stock thickens and has a nice shine, about 3 to 5 minutes.

Pour gravy into warmed gravy boat and serve.

Nutritional analysis per serving

Serving size: About 1/2 cup

  • Calories 28
  • Total fat Trace
  • Saturated fat Trace
  • Trans fat 0 g
  • Monounsaturated fat Trace
  • Cholesterol 1 mg
  • Sodium 15 mg
  • Total carbohydrate 6 g
  • Dietary fiber Trace
  • Total sugars 2 g
  • Added sugars 0 g
  • Protein 1 g