From Linda Cicero’s Cook’s Corner Column
Peach and Sage Turkey Gravy
2 tablespoons olive oil
1/4 finely minced shallots
2 teaspoons minced garlic
1/2 cup white wine vinegar
4 cups turkey stock or canned low-sodium chicken broth
3/4 cup peach preserves
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 teaspoon freshly ground pepper
1/3 cup fresh sage leaves
Set a 2-quart saucepan over medium heat and add olive oil. Once oil is hot, add shallots and garlic and sauté, stirring often, until fragrant and lightly caramelized, about 1 minute. Add vinegar and cook until nearly reduced, about 1 minute. Add stock and preserves, and raise heat to high.
While stock is coming to boil, combine butter and flour in small bowl and, using back of spoon, blend to form smooth paste. Add paste to stock and use whisk to stir in, making sure it is well-incorporated.
Bring gravy to boil, season with salt and pepper, and reduce heat to a simmer. Cook until gravy has reduced by one quarter, about 20 minutes. Remove pan from heat and add sage leaves. Allow flavors to steep for about 3 minutes, and then strain and serve. Makes about 3 cups.
Per tablespoon: 33 calories (36 percent from fat), 1.3 g fat (0.4 g saturated, 0.6 g monounsaturated), 1.9 mg cholesterol, 0.6 g protein, 4.6 g carbohydrates, 0 fiber, 43 mg sodium.