WELCOME TO DIABETIC ENJOYING FOOD

I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.

Monday, November 25, 2013

BASIC TURKEY GRAVY FROM THE FOLKS AT DIABETIC CONNECT

 I don't like turkey or the gravy but many of you do and wondered about making diabetic turkey gravy.  I pulled this up for you.  Enjoy!

Basic Turkey Gravy
Keep sodium, fat, and carbs low with this essential Thanksgiving staple.
  • Calories - 47
  • Carbohydrates - 4g
  • Fat - 3g
  • Protein - 1g
  • Sodium - 193 mg
  • 1 Package Neck, heart, gizzard from turkey giblets
  • 1 Medium carrot thickly sliced
  • 1 Medium onion thickly sliced
  • 1 Medium celery rib thickly sliced
  • 1/2 Teaspoon salt
  • 1 TURKEY liver
  • 3 Tablespoons fat from poultry drippings
  • 3 Tablespoons all-purpose flour
  • 1/2 Teaspoon salt
Directions
  1. In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
  2. Add liver and cook 15 minutes longer. Strain both into a large bowl; cover and reserve broth in the refrigerator.
  3. To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a measuring cup.
  4. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.
  5. Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
  6. Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
  7. Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy boils and is slightly thick.