Thanksgiving recipes: mashed sweet potatoes and giblet gravy

Thanksgiving meal Here's the last two items on my Thanksgiving menu. I love sweet potatoes, but the rest of my family could care less. So all the fiber and anti-oxidants are for me!

I’ve also wanted the challenge of making a giblet gravy, doubly so since I’m brining and smoking my turkey this year, and it’s hard to get pan drippings from a smoked turkey. (I think I can get it from the water pan and transfer it to a pot on the stove. We’ll see.)

Rosemary Mashed Sweet Potatoes with Shallots

From Cooking Light November 2010

I’m going to substitute a red onion for the shallots since it’s very similar to the Smashed Sweet Potatoes Topped with Caramelized Onions and Garlic I’ve made previously and I hate buying expensive ingredients when inexpensive ones will do. I’m also going to use stevia instead of brown sugar, but if it doesn’t work out I have some organic “raw” sugar to use instead.

Yield: 6 servings (serving size: about 1/2 cup)

Ingredients:

  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • 3/4 cup thinly sliced shallots (about 2 large)
  • 2 teaspoons brown sugar
  • 2 pounds sweet potatoes, peeled and diced
  • 1 tablespoon finely chopped fresh rosemary
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon black pepper

Directions:

  1. Heat 2 tablespoons oil in a medium skillet over low heat. Add shallots to pan, and cook for 5 minutes, stirring occasionally. Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally.
  2. Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain.
  3. Place potatoes in a large bowl; beat with a mixer at medium speed until smooth. Add rosemary, salt, and pepper; beat until blended.
  4. Spoon into a bowl; top with shallots, and drizzle with remaining 2 teaspoons oil.

Nutritional information

  • calories 202
  • fat 6.3g (sat 0.9g,mono 4.5g,poly 0.9g)
  • cholesterol 0.0mg
  • calcium 55mg
  • carbohydrate 34.9g
  • sodium 278mg
  • protein 2.9g
  • fiber 4.8g
  • iron 1.2mg

Weight Watchers POINTS = 4

Citrus Gravy

From EatingWell:  November/December 2010

I’ll be using the turkey giblets and neck to make the stock. But you can use use 4 cups store-bought chicken broth if you want. I’ll also be using a cornstarch slurry instead of flour, since I’m cooking gluten free this year.

Makes about 2 1/2 cups (serving size: about 1/4 cup)

Turkey giblet stock ingredients:

  • Neck and giblets (except liver) from a 10- to 12-pound turkey
  • 6 cups water
  • 1 medium onion, peeled and quartered
  • 1 medium carrot, chopped
  • 1 stalk celery, chopped
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 teaspoon whole black peppercorns

Gravy

  • 1/4 cup all-purpose flour
  • 1 cup dry white wine
  • 2 tablespoons Meyer lemon juice or 4 teaspoons lemon juice plus 2 teaspoons orange juice
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste

Directions:

To prepare stock:

  1. Combine turkey neck and giblets, water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for 1 hour.
  2. Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids. If necessary, add enough water (or reduced-sodium chicken broth) to measure 4 cups stock.

To prepare gravy:

  1. Remove the turkey from the roasting pan. Skim off any visible fat from the pan juices.
  2. Whisk 1/2 cup of the stock and flour in a small bowl until smooth; set aside.
  3. Set the roasting pan over two burners on medium heat. Add wine; bring to a boil and cook, scraping up the browned bits, until the liquid is reduced by about half, 2 to 4 minutes.
  4. Add the remaining 3 1/2 cups stock. Increase heat to medium-high; return to a boil, stirring often. Boil until the liquid is reduced by about half, 6 to 8 minutes.
  5. Whisk the reserved flour-stock mixture and add to the pan, whisking constantly, until the gravy thickens, 1 to 3 minutes.
  6. Stir in lemon juice (or lemon and orange juices). Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper.

Nutritional information

  • 32 Calories
  • 0 g Fat
  • 3 g Carbohydrates
  • 0 g Protein
  • 0 g Fiber
  • 62 mg Sodium
  • 26 mg Potassium

Weight Watchers POINTS = 1

One thought on “Thanksgiving recipes: mashed sweet potatoes and giblet gravy

  1. Pingback: Healthy holiday side dishes with a little help from Sam's Club | This Mama Cooks!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>