The herbs in this recipe provide satisfying flavor. Mustard also is used as a diuretic and carminative in traditional medicine and parsley is a proven digestive aid.
• Drippings from the turkey pan
• 3 cups strong thyme, sage, or rosemary tea
• Ice cubes
• 4 tablespoons whole wheat pastry flour
• 3 tablespoons prepared Dijon mustard
• 2 tablespoons freshly snipped chives or green scallion tops
• 2 tablespoons fresh minced parsley
1. Place the roasting pan containing the turkey drippings on the stove top. Strain in 1 cup of the hot herbal tea; let the remaining 2 cups cool.
2. Scrape up any material from the bottom of the pan, then pour the contents into a 2-cup glass measuring cup. Toss in a few ice cubes to help the fat rise to the top; pour off the fat and return the juices to the pan.
3. Fill a quart jar halfway with the remaining 2 cups of tea. Add the flour, screw on the lid and shake vigorously. If the mixture is lumpy, pour it into a bowl and beat with a wire whisk until smooth.
4. Add the mixture to the roasting pan and turn the burner to medium-high heat. Whisk intermittently until the gravy thickens slightly. Stir in the mustard, lower the heat, and cook for three minutes. If the mixture is too thick to suit you, add a little water.
5. Just before serving, stir in the chives or scallions and parsley.
Check out the original article, Cooking with Herbs: Healthy Holiday Recipes.
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