Roasted Pear Gravy
(makes 3 cups, or 24 1/8-cup servings)
Prep Time: 5 minutes
Cook Time: 10 minutes
2 ripe medium pears, roasted or steamed until fork tender
1 medium yellow onion, roasted or steamed until fork tender
2 medium celery stalks, diced, about 1 cup or 4 ounces small dice
8 medium fresh sage leaves
Leaves of 5 sprigs fresh thyme
1 medium dried bay leaf
2 cups low-sodium fat-free chicken broth
2 tablespoons white whole wheat flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon cider vinegar (optional)
Reserve two pears (four pear halves) and all the onion from the turkey-roasting pan and place in a food processor fitted with a metal blade. Process until smooth, about 2 minutes then set aside.
Remove the turkey from roasting pan and set aside to rest. Place the roasting pan over two burners over high heat. Add celery and herbs and cook until fragrant, about 2 minutes. When the pan juices begin to sizzle, slowly pour in half of the broth and cook, scraping up any browned bits with a flat spatula.
Pour into a medium saucepan, whisk in puree, remaining broth and flour, and bring to a simmer over medium heat. Simmer, whisking constantly, until thickened slightly, about 5 minutes.
Taste the gravy; if it is exceptionally sweet, add the vinegar, otherwise leave out the vinegar. Season with 1/4 to 1/2 teaspoon kosher salt and freshly ground black pepper, then strain through a fine mesh strainer. Push on the back of the strainer to remove all the liquid, discard the solids, and serve with the turkey.
Nutritional information (per serving)
Fat calories: 0
Total fat: 0 grams
Saturated fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 90 milligrams
Total carbohydrates: 3 grams
Fiber: 1 gram
Sugars: 2 grams
Protein: 0 grams
Vitamin A IUs: 0%
Vitamin C: 2%
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