Pan Juice "Gravy"

Ingredients:

• 1 cup dry white wine
• 2 cups lower-sodium chicken broth

Makes 8 (1/4-cup) Servings

1.  After turkey has roasted, pour juices from the pan into a glass measuring cup or a fat separator; set aside. Place the roasting pan on the stove over medium-high heat. Add wine to the pan and, using a wooden spoon, scrape any browned bits of turkey from the bottom of the pan. Add broth, bring to a simmer, and cook until reduced by half, about 5 minutes.
2. Meanwhile, skim off any fat  that has accumulated op top of the reserved pan juices (you should have about 2 cups of juices). Add juices to the roasting pan along with any additional juices that have accumulated on the carving board. Bring to a simmer and cook until reduced by half, stirring occasionally. Serve warm.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Who says gravy has to be thick and fat? The combination of white wine and chicken broth is so delicious it goes great with chicken, turkey and any other poultry. This kind of gravy is not made with cornstarch or flour and it's thickened naturally by reducing and concentrating the turkey or chicken juices after resting for a while. Once the bird is carved and put onto a platter, add the juices from the cutting board to the gravy for a more rich flavor. If you have an herb-roasted bird, the gravy will even be MORE flavorful.