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
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)
- 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
- 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.
- Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain.
- Place potatoes in a large bowl; beat with a mixer at medium speed until smooth. Add rosemary, salt, and pepper; beat until blended.
- Spoon into a bowl; top with shallots, and drizzle with remaining 2 teaspoons oil.
- 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
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
- 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
To prepare stock:
- 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.
- 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:
- Remove the turkey from the roasting pan. Skim off any visible fat from the pan juices.
- Whisk 1/2 cup of the stock and flour in a small bowl until smooth; set aside.
- 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.
- 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.
- Whisk the reserved flour-stock mixture and add to the pan, whisking constantly, until the gravy thickens, 1 to 3 minutes.
- 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.
- 32 Calories
- 0 g Fat
- 3 g Carbohydrates
- 0 g Protein
- 0 g Fiber
- 62 mg Sodium
- 26 mg Potassium
Weight Watchers POINTS = 1