Looking for good tasting & low carb Turkey Gravy Recipe

Thanks.
That is what I will do...and with the potatoes too.
I will do that thickener thing with it though and use the saved carbs
for some 'grape juice'!
Joe

You can make your own gravy for very few carbs. If you don't have some
giblets available, just buy some turkey necks or wings, boil them until
well-done, use the broth and meat for the base for the gravy. Add some
milk and some thickener and you have gravy. If you use a small amount
of flour as the thickener, that's the main source of the carbs. If you
use thicken/thin or some other such product, there's virtually no carbs.
Enjoy the gravy on the mashed potatoes as a Thanksgiving Day treat.
Just don't make so much that you have leftovers.

Barbara



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"Papa Joe" wrote in message
...
Well, this sounds great(not a garlic fan--so I can use power)...

the sherry should give it a distinctive taste.

I may do a couple of the ideas posted.
What accomplishes the thickening in this recipe?
Of course, it really does not need to be thickened as long as the
taste is there.

Thank You
Joe

When you reduce the turkey juices to half and add the heavy cream and reduce
again, that's what thickens the gravy. I think you'll like it (even without
the garlic).
Em

On Sun, 21 Nov 2004 20:36:35 -0000, "Em" wrote:

Papa Joe, how about this recipe from George Stella?

Wild Mushroom Turkey Gravy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 8 servings (about 1 2/3 cups)
2 cups defatted turkey juices from turkey roasting pan or homemade turkey
or
chicken stock
1/2 cup heavy cream
3 tablespoons unsalted butter
10 ounces shiitake mushrooms, rinsed, stemmed and sliced
1 tablespoon chopped fresh thyme leaves
1 clove garlic, minced
1/4 cup dry sherry
Salt and freshly ground black pepper
1/2 teaspoon red wine vinegar

Bring the juice to a simmer in a small saucepan over medium-high heat and
reduce by half. Add the cream and cook until reduced enough to coat the
back
of a spoon, about 8 minutes.

Heat the butter in a skillet over medium-high heat. Add the mushrooms,
thyme, garlic and sherry and cook, stirring occasionally, until tender
and
almost dry, aboaut 6 minutes.

Combine the mushrooms with reduced gravy and season with salt and pepper.
Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat
and
keep warm until serving.

Nutritional Analysis per Serving
Calories: 110
Total Fat: 10
Saturated Fat: 6
Carbohydrates: 3
Fiber: .5

"Papa Joe" wrote in message
.. .
For real soon too!
I think I am going to splurge for a 1/2 cup or so of mashed potatoes
next Thursday and would like to have gravy too. I suppose that, with
the large jolt of carbs from the previously total abstinence from
potatoes, what could a few more from gravy hurt.....supposedly 45
carbs or so worth, but......

I would appreciate any ideas or experience.

Thanks for the time.
Joe


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"Papa Joe" wrote in message
...
Well, this sounds great(not a garlic fan--so I can use power)...

the sherry should give it a distinctive taste.

I may do a couple of the ideas posted.
What accomplishes the thickening in this recipe?
Of course, it really does not need to be thickened as long as the
taste is there.

Thank You
Joe

When you reduce the turkey juices to half and add the heavy cream and reduce
again, that's what thickens the gravy. I think you'll like it (even without
the garlic).
Em

On Sun, 21 Nov 2004 20:36:35 -0000, "Em" wrote:

Papa Joe, how about this recipe from George Stella?

Wild Mushroom Turkey Gravy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 8 servings (about 1 2/3 cups)
2 cups defatted turkey juices from turkey roasting pan or homemade turkey
or
chicken stock
1/2 cup heavy cream
3 tablespoons unsalted butter
10 ounces shiitake mushrooms, rinsed, stemmed and sliced
1 tablespoon chopped fresh thyme leaves
1 clove garlic, minced
1/4 cup dry sherry
Salt and freshly ground black pepper
1/2 teaspoon red wine vinegar

Bring the juice to a simmer in a small saucepan over medium-high heat and
reduce by half. Add the cream and cook until reduced enough to coat the
back
of a spoon, about 8 minutes.

Heat the butter in a skillet over medium-high heat. Add the mushrooms,
thyme, garlic and sherry and cook, stirring occasionally, until tender
and
almost dry, aboaut 6 minutes.

Combine the mushrooms with reduced gravy and season with salt and pepper.
Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat
and
keep warm until serving.

Nutritional Analysis per Serving
Calories: 110
Total Fat: 10
Saturated Fat: 6
Carbohydrates: 3
Fiber: .5

"Papa Joe" wrote in message
.. .
For real soon too!
I think I am going to splurge for a 1/2 cup or so of mashed potatoes
next Thursday and would like to have gravy too. I suppose that, with
the large jolt of carbs from the previously total abstinence from
potatoes, what could a few more from gravy hurt.....supposedly 45
carbs or so worth, but......

I would appreciate any ideas or experience.

Thanks for the time.
Joe


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Well, I bought a medium rutabaga--what a name for a food item....but..

I boiled it, mashed it, added some light cream and mucho butter along
with salt and pepper and it had the correct texture with just a hint
of squashy taste. I liked it and will get a couple more tomorrow.

I think I have found something new...and at 10.5 grams per 1/2
cup....bring on the 'regular' gravy!!!

Thank You.

Joe

On Sun, 21 Nov 2004 18:53:32 GMT, "FOB"
wrote:

I had my gravy on rutabagas yesterday (we had an early celebration).
Rutabagas are a Thanksgiving tradition in our family. I think they taste
better than potatoes. Had two bites of dressing, lots of turkey, green
beans, a dollop of cranberry relish, some squash, a few pickled mushrooms.
Brought an LC pumpkin cheesecake and had a piece of that. Munched on nuts
and a slice of brie.

In ,
Papa Joe stated
| For real soon too!
| I think I am going to splurge for a 1/2 cup or so of mashed potatoes
| next Thursday and would like to have gravy too. I suppose that, with
| the large jolt of carbs from the previously total abstinence from
| potatoes, what could a few more from gravy hurt.....supposedly 45
| carbs or so worth, but......
|
| I would appreciate any ideas or experience.
|
| Thanks for the time.
| Joe
|
|
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Well, I bought a medium rutabaga--what a name for a food item....but..

I boiled it, mashed it, added some light cream and mucho butter along
with salt and pepper and it had the correct texture with just a hint
of squashy taste. I liked it and will get a couple more tomorrow.

I think I have found something new...and at 10.5 grams per 1/2
cup....bring on the 'regular' gravy!!!

Thank You.

Joe

On Sun, 21 Nov 2004 18:53:32 GMT, "FOB"
wrote:

I had my gravy on rutabagas yesterday (we had an early celebration).
Rutabagas are a Thanksgiving tradition in our family. I think they taste
better than potatoes. Had two bites of dressing, lots of turkey, green
beans, a dollop of cranberry relish, some squash, a few pickled mushrooms.
Brought an LC pumpkin cheesecake and had a piece of that. Munched on nuts
and a slice of brie.

In ,
Papa Joe stated
| For real soon too!
| I think I am going to splurge for a 1/2 cup or so of mashed potatoes
| next Thursday and would like to have gravy too. I suppose that, with
| the large jolt of carbs from the previously total abstinence from
| potatoes, what could a few more from gravy hurt.....supposedly 45
| carbs or so worth, but......
|
| I would appreciate any ideas or experience.
|
| Thanks for the time.
| Joe
|
|
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Well, I am learning a lot here....

'Low Carb Pumpkin Cheesecake"...now that could be the killer! Local
brand?

'Never had rutabagas...I have heard that they are a good tasting
vegetable(could have had a more appealing name!)....here is what a
Google did for them:

Although this beta carotene-rich vegetable has been grown and marketed
in our country for nearly 200 years, it remains an uncommon food in
American dining. It's actually a great tasting vegetable with a
delicate sweetness and flavor that hints of the light freshness of
cabbage and turnip. With its easy preparation and versatility, great
nutrition, and excellent flavor, the rutabaga can easily become an
endearing family favorite.

Sounds worth a try. I will get a few today and practice tonight....

LC Cheesecake.......


I appreciate the time.
Joe

On Sun, 21 Nov 2004 18:53:32 GMT, "FOB"
wrote:

I had my gravy on rutabagas yesterday (we had an early celebration).
Rutabagas are a Thanksgiving tradition in our family. I think they taste
better than potatoes. Had two bites of dressing, lots of turkey, green
beans, a dollop of cranberry relish, some squash, a few pickled mushrooms.
Brought an LC pumpkin cheesecake and had a piece of that. Munched on nuts
and a slice of brie.

In ,
Papa Joe stated
| For real soon too!
| I think I am going to splurge for a 1/2 cup or so of mashed potatoes
| next Thursday and would like to have gravy too. I suppose that, with
| the large jolt of carbs from the previously total abstinence from
| potatoes, what could a few more from gravy hurt.....supposedly 45
| carbs or so worth, but......
|
| I would appreciate any ideas or experience.
|
| Thanks for the time.
| Joe
|
|
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| News==----
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| 100,000 Newsgroups
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Well, I am learning a lot here....

'Low Carb Pumpkin Cheesecake"...now that could be the killer! Local
brand?

'Never had rutabagas...I have heard that they are a good tasting
vegetable(could have had a more appealing name!)....here is what a
Google did for them:

Although this beta carotene-rich vegetable has been grown and marketed
in our country for nearly 200 years, it remains an uncommon food in
American dining. It's actually a great tasting vegetable with a
delicate sweetness and flavor that hints of the light freshness of
cabbage and turnip. With its easy preparation and versatility, great
nutrition, and excellent flavor, the rutabaga can easily become an
endearing family favorite.

Sounds worth a try. I will get a few today and practice tonight....

LC Cheesecake.......


I appreciate the time.
Joe

On Sun, 21 Nov 2004 18:53:32 GMT, "FOB"
wrote:

I had my gravy on rutabagas yesterday (we had an early celebration).
Rutabagas are a Thanksgiving tradition in our family. I think they taste
better than potatoes. Had two bites of dressing, lots of turkey, green
beans, a dollop of cranberry relish, some squash, a few pickled mushrooms.
Brought an LC pumpkin cheesecake and had a piece of that. Munched on nuts
and a slice of brie.

In ,
Papa Joe stated
| For real soon too!
| I think I am going to splurge for a 1/2 cup or so of mashed potatoes
| next Thursday and would like to have gravy too. I suppose that, with
| the large jolt of carbs from the previously total abstinence from
| potatoes, what could a few more from gravy hurt.....supposedly 45
| carbs or so worth, but......
|
| I would appreciate any ideas or experience.
|
| Thanks for the time.
| Joe
|
|
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| News==----
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| 100,000 Newsgroups
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In article ,
Papa Joe wrote:

'Never had rutabagas...I have heard that they are a good tasting
vegetable(could have had a more appealing name!)....here is what a
Google did for them:

Although this beta carotene-rich vegetable has been grown and marketed
in our country for nearly 200 years, it remains an uncommon food in
American dining. It's actually a great tasting vegetable with a
delicate sweetness and flavor that hints of the light freshness of
cabbage and turnip. With its easy preparation and versatility, great
nutrition, and excellent flavor, the rutabaga can easily become an
endearing family favorite.

Sounds worth a try. I will get a few today and practice tonight....

I love rutabaga. The day after Thanksgiving, when half the gang has
gone home, along with the leftover turkey and dressing, I'll make mashed
rutabaga for my mother (who's staying on a few days) and me because we
both love them. A little salt, butter, and pepper. YUM!

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal

This is the recipe I used except I used pecans for the crust rather than
almonds and cooked it for longer than 18 minutes as it didn't look done.
Also I didn't have pumpkin pie spice so used some cinnamon, ginger, nutmeg
and cloves which I did have. Turned out pretty well but I would make it a
little sweeter next time, I substituted Sweetzfree and used 15 drops which
is supposed to be equal to 1/2 cup sugar or powdered Splenda but it was not
quite sweet enough to my taste. A few of the non-low carbers ate it and
liked it. There are lots of LC cheesecake recipes around, I picked this one
to try as it's very easy and goes in a pie pan--I don't have a spring form
pan.

Pumpkin Custard Cheesecake

Crust:
2 cups almonds, ground
1 stick butter, melted
1 tablespoon Splenda

Mix all together, press into pie pan. bake at 400-degrees for four minutes.

Filling:
2 boxes cream cheese (8 ounces each)
3 eggs
1 cup pumpkin (canned or fresh, cooked)
½ cup Splenda
1 tablespoon pumpkin pie spice

Mix all together, pour into crust. Bake at 400-degrees for about 18 minutes
(until set).

Servings: 12

Per serving, 420 cal, fat 43 g, (19 sat), carb 5 minus fiber 2, net 3 g,
protein 6 g.


In ,
Papa Joe stated
| Well, I am learning a lot here....
|
| 'Low Carb Pumpkin Cheesecake"...now that could be the killer! Local
| brand?
|
| 'Never had rutabagas...I have heard that they are a good tasting
| vegetable(could have had a more appealing name!)....here is what a
| Google did for them:
|
| Although this beta carotene-rich vegetable has been grown and marketed
| in our country for nearly 200 years, it remains an uncommon food in
| American dining. It's actually a great tasting vegetable with a
| delicate sweetness and flavor that hints of the light freshness of
| cabbage and turnip. With its easy preparation and versatility, great
| nutrition, and excellent flavor, the rutabaga can easily become an
| endearing family favorite.
|
| Sounds worth a try. I will get a few today and practice tonight....
|
| LC Cheesecake.......
|
|
| I appreciate the time.
| Joe
|
| On Sun, 21 Nov 2004 18:53:32 GMT, "FOB"
| wrote:
|
|| I had my gravy on rutabagas yesterday (we had an early celebration).
|| Rutabagas are a Thanksgiving tradition in our family. I think they
|| taste better than potatoes. Had two bites of dressing, lots of
|| turkey, green beans, a dollop of cranberry relish, some squash, a
|| few pickled mushrooms. Brought an LC pumpkin cheesecake and had a
|| piece of that. Munched on nuts and a slice of brie.
||
|| In ,
|| Papa Joe stated
||| For real soon too!
||| I think I am going to splurge for a 1/2 cup or so of mashed potatoes
||| next Thursday and would like to have gravy too. I suppose that, with
||| the large jolt of carbs from the previously total abstinence from
||| potatoes, what could a few more from gravy hurt.....supposedly 45
||| carbs or so worth, but......
|||
||| I would appreciate any ideas or experience.
|||
||| Thanks for the time.
||| Joe
|||
|||
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|||| 100,000 Newsgroups
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||| =---
||
|
|
|
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| 100,000 Newsgroups
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For a mashed potatoe substitute, you can make mock ones from
cauliflower. There is a recipe from Low Carb and Loving It on FoodTv.

I just wing it when I make them. Basicly, you boil a head of
cauliflower till real soft. Then toss it in a food processor. Add
about a 1/4 stick of butter, salt, pepper, 1/4 cup of parmesan cheese,
a tablespoon of powdered chicken bullion, and adjust the consistency
by adding small amount of cream. Process till smooth. You can also
toss in some chives if you like. They come out really tasting quite
good, not like cauliflower at all.