You can only heat up slices of Thanksgiving turkey so many times before you’re tired of it. Instead, how about making a panini sandwich with your leftover turkey and cranberry sauce instead?

My version is based on Mirassou Winery’s recipe for Mini Maple Turkey Panini with Riesling Cranberry Relish. I’ve healthed up the recipe by substituting organic or gluten free bread, buttery spread, and a low fat Jarlsberg cheese instead of Gruyere. You can also use your leftover cranberry sauce or relish instead of making a new batch. (If you’re out, try Mirassou’s recipe. It looks amazing!)

If you’re not watching your calories, feel free to spread on a nice thick layer of cranberry sauce. If you need to cut back, you can dip corners of your panini into a small dab of cranberry sauce on your plate, so you get a taste but not all the calories.

Mirassou's paring suggestion is a glass of Mirassou® Monterey County California Riesling.

Turkey Panini Sandwiches with Cranberry Relish

Based on Mirassou Winery’s Mini Maple Turkey Panini with Riesling Cranberry Relish

Prep time: 20 minutes

Cook time: about 15 minutes

Makes 4 sandwiches

Ingredients:

• 2 tablespoons light agave nectar
• 8 slices sourdough bread (gluten free or organic)
• 12 slices leftover turkey
• 1 cup shredded low fat Jarlsberg cheese
• 2 tablespoons buttery spread

Directions:

1. To prepare sandwiches, brush a little agave syrup onto one side of one of the bread slices (per sandwich).
2. Place 3 slices turkey, a little relish and 1/4 cup cheese on each slice then top with another slice of bread.
3. Spray sandwiches with a little buttery spread and place in a preheated Panini grill . Cook for 3 to 4 minutes or until cheese is melted and bread is grill marked. (Or cook in a skillet for 3 to 4 minutes on each side, pressing down to compress sandwich.)
4. Cut into 4 triangles and place on a serving tray.
5. Serve immediately with cranberry sauce – you can dip your sandwiches in the sauce or spread a layer on top.

Thanksgiving leftovers: Turkey Panini Sandwiches with Cranberry Relish is a post from: This Mama Cooks! Stop by for more healthy recipes!

Happy Thanksgiving to all my readers! I’m grateful for your readership and thankful for your continued support. I hope you have time today to reflect this Thanksgiving day on everything – and everyone – you’re grateful for.

Some food for thought from the Denver Post

• Colorado Voices: Why Dad loved Thanksgiving
• Give thanks instead of going shopping
• Teaching kids to be grateful

What are you grateful for this Thanksgiving?

Being grateful this Thanksgiving is a post from: This Mama Cooks! Stop by for more healthy recipes!

Are you looking for strategies to survive this holiday season in a healthy way without gaining weight? Rachel Berman, RD, CSR, CD/N, the Director of Nutrition for CalorieCount.com, has identified some of the unhealthiest holiday foods and has prepared the following list of suggestions for healthy and delicious swaps for holiday beverages, appetizers, desserts, side dishes and more.

Below, Rachel advises that you ditch the unhealthy and dish up better-for-you substitutions. I’ve added a few extra tips to help you enjoy a healthy and delicious Thanksgiving or holiday meal even more!

Non-alcoholic drinks

Ditch it: non-alcoholic eggnog (calories: 343, fat: 19 g for a 1 cup serving)

Dish it: sugar free hot chocolate (calories: 60, fat: 1g for one packet)

Why: Don’t gulp down your calories and fat with eggnog! Research shows we don’t register nutrients the same way from beverages than we would from food. So you’ll probably end up eating close to the same amount at holiday dinner even if you’ve had a couple of eggnogs before. Instead, arm up to a prepackaged sugar free hot cocoa and add some lite whipped cream (15 cal for 2 tablespoons) for a treat post meal.

This Mama’s tip: Try my recipe for Truvia sweetened Exotic Hot Chocolate or serve a Crio Brü, a brewed drink made from roasted 100% cocoa beans

Alcoholic drinks

Ditch it: White Russian (calories: 412, fat: 17 g per 6 ounce serving)

Dish it: “Light” Russian (Calories: 225, Fat: 0g per 6 ounce serving)

Why: Make your own “Light” Russian by subbing fat free milk or half and half for the full fat versions and save on artery clogging saturated fat.

This Mama’s tip: Try using alternative milks like lite coconut, soy or rice milk instead of cow’s milk if you’re avoiding dairy products.

Cold appetizers

Ditch it: cheese and crackers (calories: 306, fat: 16g per 2 ounce and 5 cracker serving)

Dish it: shrimp cocktail (calories: 51, fat: 0.4 g per 5 medium-sized shrimp with cocktail sauce)

Why: Cheese may be a great source of protein and calcium, but the saturated fat content really adds up. Instead, choose a virtually non-fat shrimp cocktail for a light and decadent appetizer.

This Mama’s tip: Forget the shrimp cocktail. Shrimp is awesome on its own with a little lemon or lime juice or flavored vinegars.

Hot appetizers

Ditch it: artichoke dip (calories: 100, fat: 8g per serving of 2 tablespoons)

Dish it: turkey meatballs with Hawaiian sauce (Calories: 65, Fat: 1.4 g per serving)

Why: Artichoke dip can be dangerous because no one eats only 2 tablespoons, plus there are the chips it’s usually served with. Turkey meatballs are a great substitute because they are chockfull of lean protein, pre-portioned, and delicious!

This Mama’s tip: Looking for healthy appetizers? Check out my list of healthy party foods and healthy snacks.

Veggie side dish

Ditch it: green bean casserole (calories: 309, fat: 24.7 per one cup serving)

Dish it: grilled asparagus spears (calories: 84, fat: 5.4 per six spears)

Why: Don’t be fooled by the greenery in the title, green bean casserole with fried onions can be an ominous side dish. Try simply grilled asparagus brushed with olive oil for the benefits of vitamins and minerals, without the excess fat.

This Mama’s tip: Add a little lemon juice, flavored vinegars or a buttery spread to those grilled asparagus. Heavenly!

Potato side dish

Ditch it: scalloped potatoes (calories: 214, fat: 9.8 g fat per 1 cup serving)

Dish it: mashed potatoes (calories: 109, fat: 0.2g per 1 cup serving)

Why: Scalloped potatoes are loaded with calories and fat – so this holiday, opt for mashed potatoes that are seasoned with turkey broth, garlic – and any other fresh spices you like – for a delicious and healthy side dish. Leave the skins on the potatoes for a fiber boost!

This Mama’s tips: Instead of butter and cream, use a buttery spread and no fat evaporated milk or vegetable broth to make your mashed potatoes.

Dessert

Ditch it: pecan pie (calories: 676, fat: 40.8 g, sugar: 39.4g per 129.5g per serving)

Dish it: pumpkin pie (calories: 161, fat: 4.8g, sugar: 15.2g per 129.5g per serving)

Why: Pecan pie is loaded with sugar, so take pride in serving pumpkin pie! Not only is it a holiday staple, it’s a relatively healthy dessert to serve when made with low fat evaporated milk. Plus, pumpkin is full of beta carotene – an antioxidant that promotes eye health and can help fight against heart disease and certain cancers

This Mama’s tip: Try these healthier pumpkin based desserts:

• Gluten Free Pumpkin Flan
• Cheaters Pumpkin Pie
• Weight Watchers Pumpkin Mousse
• Vegan Pumpkin Pie

Coffee shop favorites

Ditch it: peppermint white chocolate mocha with whipped cream (calories: 410, fat: 15g per 12-ounce beverage)

Dish it: pumpkin spiced latte made with skim milk, no whipped cream (Calories: 200, Fat: 0g, per 12-ounce beverage)

Why: Seasonal drinks can be very tempting. But without paying attention, your delicious holiday beverage can be equivalent to the calories in a meal with a significant amount of saturated fat from milk and cream. That doesn’t mean you have to miss out on the fun! Order a pumpkin spiced latte made with skim milk and skip the whipped cream for a nonfat treat with half the calories.

This Mama’s tip: Try my Skinny Pumpkin Latte.

Making healthier choices during the holidays is a post from: This Mama Cooks! Stop by for more healthy recipes!

I love planning for Thanksgiving. Every year I buy all the cooking magazines I can find to come up with new recipes for turkey, stuffing, side dishes and dessert. Sometimes I bring new cookbooks into the mix, too. This year I’m doing things a bit differently as I’ve chosen to find recipes that will use up food I may already have in my pantry, freezer and refrigerator,

Why turkey breast and not a whole turkey?

This year’s turkey recipe was chosen to use up some of the Dijon mustard that’s crowing my refrigerator door. It’s based on a Betty Crocker recipe that I found in Recipe.com magazine. With a few tweaks, I’ve changed the turkey recipe to work with my food sensitivities – agave nectar instead of honey, for example. I’ll also be smoking instead of grilling my turkey for optimum yummy goodness.

I decided to make a turkey breast this year instead of a whole turkey on the off chance that it would just be me and the kids at the Thanksgiving table. It wasn’t until a week ago that I learned my husband is flying in from his new job in Massachusetts! Also, my mother in law is coming up from Colorado Springs instead of going to see her other son in California. It’s a small group, but perfect for the amount of cooking I want to do.

What else is on the Thanksgiving menu?

Along with the turkey breast I’ll be slow cooking a spiral cut ham. I’ll be making a gluten free version of my Crockery Ham with Beer Glaze recipe using hard cider instead of beer.

I’m also serving:

• Holly Clegg’s easy, no cook cranberry sauce as I already had a batch in my freezer.
• Healthier Cherry Cornbread Stuffing based on a recipe from the Mirassou Winery’s website. (I’m also serving their Pinot Noir wine.)
• Brussels Sprouts with Bacon, Garlic and Shallots from Cooking Light magazine. This recipe is very similar to Mario Batali’s Brussels Sprouts with Pancetta I featured several year ago in my review of The Fantastic Mr. Fox.
• Mashed Sweet Potatoes with Caramelized Onions from Better Homes and Gardens. I’ll be substituting a buttery spread for the butter, coconut milk for the cow’s milk, and leaving out the sour cream entirely.
• Mixed Mushroom Skillet Gravy from Every Day with Rachael Ray magazine. I’ll be substituting a buttery spread for the butter, using homemade chicken broth from my freezer, and using brown rice flour to keep it gluten free.
• For dessert, I’m using the package of frozen, premade gluten free pie crusts that were in my freezer and filling them with Food Network’s basic pumpkin pie recipe. I’m using the no fat evaporated milk that’s already in my cupboard for that one and the ricotta that’s already in my refrigerator for their Pumpkin-Ricotta Pie variation. I’m also going to make Egg Free Chocolate Chip Pumpkin Cookies for my daughter, Lucie to use up some of the organic shortening, chocolate chips and flour I already have on hand.

What are you cooking up for Thanksgiving?

Smoked Agave-Dijon Brined Turkey Breast

Brine based on a Betty Crocker recipe at recipe.com 

Smoking directions based on a recipe at Smoking-Meat.com

Print
Recipe

Ingredients

• 11 cups cold water
• 1 cup agave nectar
• 1/2 cup Dijon mustard
• 1/3 cup kosher salt
• 1 bone-in whole turkey breast (5 to 6 pounds), thawed if frozen
• 3 tablespoons olive or vegetable oil
• 1 teaspoon dried marjoram leaves
• 1 teaspoon ground mustard
• 3/4 teaspoon garlic power
• 1/4 teaspoon pepper

Directions

1. In 6-quart container or stockpot, stir water, agave nectar, Dijon mustard and salt until honey and salt are dissolved. Add turkey breast to brine mixture. Cover.
2. Refrigerate at least 12 hours but no longer than 24 hours.
3. Heat smoker to 225 -240 degrees F and be sure to have enough smoking wood to keep the smoke going for about 4 hours or so. (Smoking-Meat.com recommends 3 hours of cherry and 1 hour of pecan wood for optimum flavor.)
4. Remove turkey from brine mixture. Rinse thoroughly under cool running water and pat dry. Discard brine.
5. In small bowl, mix olive oil, dried marjoram, ground mustard, and pepper. Brush over turkey.
6. Place the turkey directly on the grate breast side up. At around the 3 hour mark, insert a digital probe meat thermometer into the breast of the turkey to begin monitoring the internal temperature. Make sure the thermometer doesn’t touch bone or it will get a false reading.
7. Once the breast reaches about 161-163 degrees, remove it from the smoker and immediately wrap it in a thick layer of heavy duty foil. Place the turkey in a couple of thick towels and lay it on the counter for about 30-45 minutes so the juices that were forced to the surface during the cooking process, redistribute throughout the meat. If you’re worried about the turkey getting cold, place it on a heating pad – seriously.
8. Slice, serve and enjoy!

Prep Time: 15 Minutes

Cook Time: 16 Hours

Total Time: 16 Hours 15 Minutes

Nutrition Grade B+ from CalorieCount

Weight Watchers POINTS = 9

Servings: 8 servings

• Calories: 400
• Calories from Fat: 160
• Total Fat: 18g
• Saturated fat: 4.5g
• Unsaturated fat: 0g
• Sodium: 460mg
• Total Carbohydrates: 5g
• Sugar: 4g
• Fiber: 0g
• Protein: 54g
• Cholesterol: 145mg

Finalizing the Thanksgiving 2011 menu: Smoked Agave-Dijon Brined Turkey Breast is a post from: This Mama Cooks! Stop by for more healthy recipes!

A few days ago, my hair stylist told me about the new oil free turkey fryer she bought at Big Lots. She said the instructions that came with it were vague, so she was worried that her Thanksgiving turkey wouldn’t turn out well. I told her to call the Butterball^® Turkey Talk-Line^® at 1-800-BUTTERBALL. Certainly they would know about all the methods of cooking a turkey. (They do know about turkey fryers – see this thread on their Facebook page.)

Turkey Talk-Line experts are available this holiday season through December 25, 2011 to answer questions and assist Thanksgiving cooks. One of the first national, toll-free consumer help lines, the original Turkey Talk-Line staff of six home economists fielded questions from 11,000 turkey-troubled Americans during its first season in November 1981. On Thanksgiving Day, the small group took hundreds of calls with only a rolodex of notes and their own knowledge to help them answer the nation’s questions. Today, professionally trained turkey experts assist more than 100,000 cooks each year in the United States and Canada during the holiday season. With 50 staff members, the Turkey Talk-Line has the resources to answer questions from either English or Spanish speaking callers, as well as respond to questions via their online form.

Besides the Butterball Turkey Talk-Line at 1-800-BUTTERBALL, you can connect with Butterball at Butterball.com, on your mobile phone at m.butterball.com, or chat with them on Twitter or Facebook or just get tips and recipes. Butterball.com also features a section about cooking with kids with safety tips and word find and crossword printables. (Great for keeping kids busy while you cook!)

Butterball’s “make it better” tips

Here are a few ways to make your Thanksgiving meal even better:

Thawing with ease: Thawing in the refrigerator is the recommended method. For every four pounds of turkey, allow at least one day of thawing in the refrigerator. (Get that frozen turkey in the fridge NOW!) However, if your turkey is still frozen and you’re short on time, submerge the turkey in cold water. Leave the turkey in the wrapper, place it in a tub or sink of cold water and allow 30 minutes of thaw time for every pound of turkey.

Food prep 101: Practice good food safety procedures! Wash hands often. Keep raw turkey and ready-to-eat foods separated. Cook foods to proper temperatures – the turkey should reach 180° F in the thigh, 170° F in the breast and 165° F in the center of the stuffing. Refrigerate cooked turkey promptly to reduce temperature to below 40° F.

It’s all about how you cook it: The Butterball Turkey Talk-Line experts recommend the open pan roasting method using flat rack in a shallow pan so that the turkey cooks evenly and is raised off the bottom of the pan. If you don’t have a flat rack, take a long piece of aluminum foil and crinkle it the long way to create a tube like shape. Then shape the tube of foil into a medium sized circle to place at the bottom of the pan. Place the turkey on this homemade cooking rack – this elevates the turkey, reduces the amount of dishes (just toss the rack in the recycling bin) and cooks the turkey evenly.

Don’t break the bank: Start thinking about your holiday meals in advance and look for ways to save such as shopping sales, buying in bulk with family members or friends, and using coupons. Go to Butterball’s website to find a $5 rebate coupon as well as money saving offers from brands such as Masterbuilt (get a $5 rebate on a Butterball Turkey Fryer!) and Samuel Adams® Beer.

Photo courtesy of Butterball.

Last minute turkey help from Butterball is a post from: This Mama Cooks! Stop by for more healthy recipes!

I’ve signed up to be an Udi's Gluten Free Living Community Leader. It’s a place where we’re discussing all thing gluten free, especially the tough time you have preparing meals and desserts for yourself or your gluten free guests and family members.

Do you have an suggestions on some gluten free desserts? You can add links to recipes (or copy and paste a recipe) below.

Disclosure: As an Udi's Gluten Free Living Community Leader I am compensated for my time and efforts on their behalf.

Gluten free Thanksgiving dessert help at Udi’s Gluten Free Living Community is a post from: This Mama Cooks! Stop by for more healthy recipes!

Holland House is holding a Holiday Sweepstakes Bash on Facebook where you can win $500 for your holiday party. You’ll also get advice from an expert blogger party planner (not me, but one of my fellow Mizkan Blogger Advocates) to help you plan your holiday bash. All you need to do is “like” the Holland House Facebook page and then enter the contest here. The sweepstakes ends on December 7, 2011 at 11:59:59 pm CT.

To help you on your way to a wonderful Thanksgiving, check out this Holland House recipe for sweet potatoes featuring their Marsala Cooking Wine.

Marsala Whipped Sweet Potatoes

Recipe courtesy of Holland House

Ingredients:

• 3 pound orange-flesh sweet potatoes (red garnets)
• 1 teaspoon salt
• 1/2 cup Holland House® Marsala Cooking Wine
• 6 tablespoon butter
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Grated peel of 1 orange
• 1/4 cup whipping cream (optional)
• Toasted pecan pieces

Directions:

1. Fill a 6-quart pot halfway with water. Peel each potato and place in pot to prevent browning. Cut potatoes into 1-inch cubes and return to pot. Drain water so there is enough just to cover potatoes. Stir in salt. Cover and bring to a boil. Boil 10 minutes or until potatoes are soft.
2. In a small microwaveable bowl or 1-cup glass measuring cup, heat marsala cooking wine in microwave 1 minute on medium power or until very hot. Stir in butter, vanilla, cinnamon, nutmeg and orange peel.
3. When potatoes are cooked, drain water from pot. Add marsala cooking wine mixture to pot. Whip with electric beater until smooth. Stir in cream, if desired. Keep warm until ready to serve. Garnish with pecans.

Helpful Hint: Whipped sweet potatoes may be made a day ahead and refrigerated. Reheat in microwave, covered, on medium power. Stir occasionally.

This Mama’s tips

• To reduce saturated fat, use a buttery spread instead of butter.
• Instead of whipping cream, use no-fat evaporated milk.
• If you’re allergic to nuts, use toasted pine nuts (which are actually seeds) instead of pecan pieces.

_____________________
Disclosure: Mizkan, the parent company of Holland House, provided compensation for this post. All opinions are my own.

Countdown to Thanksgiving: Marsala Whipped Sweet Potatoes {Holland House Holiday Sweepstakes} is a post from: This Mama Cooks! Stop by for more healthy recipes!

Are you looking for some ways to cut the (financial) fat from your Thanksgiving meal? Here are some ideas on ways to save this holiday season from shopping at discount retailers like Sam’s Club and Costco, to having a potluck, to using the good china instead of paper plates.

How are you reducing your food budget this Thanksgiving? 

How to save money on your Thanksgiving feast is a post from: This Mama Cooks! Stop by for more healthy recipes!

I was introduced to Mirassou Winery at Bloggy Bootcamp Denver in September. Not only was it a treat to sample their wonderful wines at the closing cocktail party, it was a neat opportunity to meet a member of the Mirassou family, and learn about the history of the winery.

Wine for the holidays

The Mirassou Facebook page is a terrific resource to find out the best wine pairings for the food you’ll be serving during the holidays. It also features a “where to buy” tab so you can find Mirassou wines near you.

You may want to check out their website for holiday (and everyday) recipes, like this one that I’ll be making for Thanksgiving. You can make this recipe gluten free by using Bob’s Red Mill GF Cornbread Mix. I’ve also made this cornbread stuffing healthier by using a low fat turkey sausage, low sodium chicken broth, and a buttery spread instead of butter. If you have access to organic ingredients, even better!

Cornbread stuffing and turkey both pair well with Mirassou® California Pinot Noir, which is what I’ll be serving next week.

Healthier Cherry Cornbread Stuffing

Recipe based on Mirassou Winery's Cherry Cornbread Stuffing

Print
Recipe

Ingredients

• 1 1/2 pounds frozen sweet cherries, thawed
• 1 pound sweet or hot Italian turkey sausage
• 1/4 cup buttery spread
• 1 large onion, peeled and diced
• 4 stalks stalks celery, diced
• 6 cups crumbled day old cornbread
• 1 (14.5 ounce.) can low sodium chicken broth
• 3 tablespoons chopped fresh rosemary
• Freshly ground pepper to taste

Directions

1. Drain cherries in a sieve and press between several layers of paper towels to remove excess moisture and coarsely chop; set aside.
2. Remove the sausage from the casings and crumble into a medium skillet. Cook for 10 minutes or until no longer pink. Drain excess fat and blot with paper towels to remove extra fat.
3. Melt the buttery spread in a large skillet. Add the onion and celery; cook for 10 minutes or until vegetables are soft.
4. Mix together the sausage, vegetables and cornbread in a large bowl with the broth and rosemary.
5. Season to taste with pepper and fold in the cherries.
6. Transfer to a buttered 13 x 9-inch baking dish and bake at 375 degrees for 45 to 60 minutes or until heated through and lightly browned on top.

Prep Time: 20 Minutes

Total Time: 1:05 - 1 Hour 20 Minutes

Nutrition Grade B- from CalorieCount

Weight Watchers POINTS = 12

Servings: 12 servings

• Calories: 521
• Calories from Fat: 186
• Total Fat: 20.6g
• Saturated fat: 5.8g
• Unsaturated fat: 14.8g
• Sodium: 1085mg
• Total Carbohydrates: 67.2g
• Sugar: .6g
• Fiber: 1g
• Protein: 15.6g
• Cholesterol: 77mg

Picture courtesy of Mirassou Winery.

Countdown to Thanksgiving: Healthier Cherry Cornbread Stuffing #glutenfree is a post from: This Mama Cooks! Stop by for more healthy recipes!

We’re all looking for ways to make Thanksgiving cooking less stressful, which is why these holiday turkey tips from celebrity chef Sara Moulton and Chef'sChoice, the knife sharpener manufacturing company, come in handy.

If you’re not familiar with Sara, she was the Executive Chef of Gourmet magazine for 23 years. Sara was also one of the Food Network's defining personalities during the TV outlet’s first decade. Currently, she’s the host of Sara’s Weeknight Meals on public television.

Sara says, “First, decide what kind and what size of turkey you’re going to buy.” She recommends buying 1 pound of bird per person, to allow for leftovers. “If you’re buying a frozen bird, note when to start defrosting it in the fridge. You’ll need 24 hours for every 4 to 5 pounds,” she says.

Then start focusing on the side dishes. “Prepare the gravy a day ahead, then ‘marry’ it to the drippings in roasting pan while the turkey is resting.” says Sara. “Other essential dishes to prepare ahead are stuffing, cranberry sauce and mashed potatoes. Cook and rice the potatoes, then refrigerate. On Thanksgiving, ‘nuke’ them and add softened butter and warm milk.”

Sara also recommends creating a timetable listing everything you are going to prepare and when and post it on the fridge. This will help preparation go more smoothly.

Turkey carving tips from Chef’sChoice

According to Chef'sChoice, “sharp knives are not only safer, they will help you smoothly cut thin, even slices without shredding the meat. After the turkey is cooked, cool for 20 minutes. Cooling makes meat firmer and easier to slice. Remove and set aside the legs and last joint of each wing. Make a long, deep (to the bone), horizontal ‘base cut’ into the breast just above wing. Slice down vertically through breast until you meet the original base cut. This will release perfect, even slices.”

Sara Mouton’s Make-Ahead Gravy

Serves 8

Make about 1/2 to 3/4 cup of gravy per person. You’ll need that much gravy to pour over everything and have leftovers. For each cup of gravy, use 1 cup broth, 2 tablespoons butter and 2 tablespoons flour.

Ingredients:

• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 4 cups chicken or turkey broth, heated
• 1/2 cup dry red or white wine
• reserved liquid from turkey roasting drippings
• reserved liquid from turkey resting platter

Directions:

1. In medium saucepan over moderate low heat, melt butter.
2. Whisk in flour and cook, whisking, for 5 minutes.
3. Add broth in a stream, whisking to boil. Simmer for 5 minutes.
4. Let gravy cool, transfer to a bowl and cover and chill overnight.

Thanksgiving Day directions to finish gravy:

1. Platter your cooked turkey and cover it loosely with foil.
2. Pour drippings into a fat separator and discard fat.
3. Place bird roasting pan on two burners of the stovetop and use medium heat. (Make sure your roasting pan is stove top safe. Do NOT do this with a glass roasting pan.)
4. Add wine and reserved drippings, scraping up the brown bits on bottom of pan.
5. Whisk in premade gravy and any juices from resting turkey.
6. Add salt and pepper to taste, cooking until hot, and serve with your bird.

This Mama’s tips

• If you’re gluten free, try a GF flour blend or brown rice flour to thicken the gravy.
• Instead of flour, you could also use rice or corn starch as a gluten free alternative. Mix 3 tablespoons starch with 3 tablespoons broth or water. Mix thoroughly then whisk the mixture into your broth. (You can eliminate the butter unless you want it for flavoring.) Whisk to boil and simmer until it thickens.
• Instead of butter, use a buttery spread to lower saturated fat.
• If you are abstaining from alcohol, use apple, white grape or pear juice instead of wine.

Countdown to Thanksgiving: Sara Moulton’s Make Ahead Gravy and turkey carving tips is a post from: This Mama Cooks! Stop by for more healthy recipes!