Thanksgiving recipes: mashed sweet potatoes and giblet gravy

Thanksgiving recipes: mashed sweet potatoes and giblet gravy

Here's the last two items on my Thanksgiving menu. I love sweet potatoes, but the rest of my family could care less. So all the fiber and anti-oxidants are for me!

I’ve also wanted the challenge of making a giblet gravy, doubly so since I’m brining and smoking my turkey this year, and it’s hard to get pan drippings from a smoked turkey. (I think I can get it from the water pan and transfer it to a pot on the stove. We’ll see.) Rosemary Mashed Sweet Potatoes with Shallots

From Cooking Light November 2010

I’m going to substitute a red onion for the shallots since it’s very similar to the Smashed Sweet Potatoes Topped with Caramelized Onions and Garlic I’ve made previously and I hate buying expensive ingredients when inexpensive ones will do. I’m also going to use stevia instead of brown sugar, but if it doesn’t work out I have some organic “raw” sugar to use instead.

Yield: 6 servings (serving size: about 1/2 cup)

Ingredients:

To prepare stock:

Combine turkey neck and giblets, water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for 1 hour.

Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids. If necessary, add enough water (or reduced-sodium chicken broth) to measure 4 cups stock. To prepare gravy:

Remove the turkey from the roasting pan. Skim off any visible fat from the pan juices.

Whisk 1/2 cup of the stock and flour in a small bowl until smooth; set aside.

Set the roasting pan over two burners on medium heat. Add wine; bring to a boil and cook, scraping up the browned bits, until the liquid is reduced by about half, 2 to 4 minutes.

Add the remaining 3 1/2 cups stock. Increase heat to medium-high; return to a boil, stirring often. Boil until the liquid is reduced by about half, 6 to 8 minutes.

Whisk the reserved flour-stock mixture and add to the pan, whisking constantly, until the gravy thickens, 1 to 3 minutes.

Stir in lemon juice (or lemon and orange juices). Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper. Nutritional information

32 Calories

0 g Fat

3 g Carbohydrates

0 g Protein

0 g Fiber

62 mg Sodium

26 mg Potassium Weight Watchers POINTS = 1