Vegetable Gravy

Here is an alternative gravy that is healthy and also great for low carbohydrate diets. You can also use the extra broth from this for the stuffing. If you are going very low carb, omit the carrots and replace with fennel.

Vegetable gravy to accompany roast turkey Start this soon after you have put the turkey on to bake (depending on the size of the turkey and length of cooking).

• 12 cups water
• Turkey giblets (you can include the neck, if desired, but this can result in small bones getting into the broth that are hard to keep out of the gravy)
• 1 onion, cut into eighths
• 4 stalks celery, cut in 2” pieces
• 4 carrots cut into 2” chunks
• 1 cup chopped parsley
• 1 to 2 cups turkey drippings (or as much as is available)
• 2 cups cooked turkey meat, light or dark (optional: for more flavor or if drippings are scarce)
• Thyme, sage, salt, and pepper to taste

In a large pot simmer water, giblets, onion, carrots, and celery for at least 2 hours (or as long as it takes turkey to cook; add water only if the broth gets very low); about ½ hour before turkey is done, remove heart and kidneys (and neck, if used; if desired, you can remove any meat from the neck for the gravy) from the broth. Add parsley, thyme, sage, salt, and pepper and cook another 15 minutes. When turkey is done, use a slotted spoon to remove veggies and liver from broth and put in the bowl of a food processor fitted with a chopping blade (or a blender). Add turkey meat, drippings, and enough broth to allow for processing to a smooth, thick gravy. This gravy can be used in place of traditional gravy.