Thanksgiving dinner typically isn’t a particularly virtuous meal, but there are simple ways to lighten the load.
Gravy is a good place to start. Traditionally, gravy is made by browning flour in the fatty drippings left in the pan from the roasted turkey. Clearly not a low-fat technique. Fortunately there are other ways to thicken gravy that don’t require all the fat.
Cornstarch can be used to produce a gravy that is thick and glossy and reheats well. It’s just a matter of using the cornstarch to thicken hot broth or stock (most packaged varieties contain almost no fat), which can be seasoned however you like.
To make a cornstarch gravy, start by making a slurry (blend) of cornstarch and a small amount of cold liquid (generally water or broth). You will need about 1 tablespoon of cornstarch to thicken about 1 1/2 to 2 cups of gravy.
Don’t add powdered cornstarch directly to a hot liquid; it will clump. The gravy also needs to be whisked briskly to ensure a smooth texture, and must be heated long enough to cook off its starchy flavor.
Arrowroot is another plant-based starch that will thicken liquids without flour or fat. Like cornstarch, it will make a transparent, glossy gravy, yet leaves behind no flavor of its own.
Unfortunately, arrowroot-thickened gravy does not reheat well, so don’t use it if you plan on having leftovers or want to make the gravy ahead of time.
To prepare an arrowroot-thickened gravy, use 2 to 3 teaspoons of arrowroot (prepared as a slurry similar to cornstarch) for each cup of gravy.
Another excellent choice for fat-free thickening is a quick mixing or instant flour, such as Wondra. This product is a finely milled, low-gluten flour that can be added to hot or cold liquids.
Wondra makes a smooth gravy, similar to those made with flour and fat, and almost never develops lumps. Use about 2 tablespoons for each cup of liquid to be thickened.
Of course, since fat adds flavor, low-fat gravies can end up bland if you don’t alter your recipe a bit.
Making your own turkey broth from the giblets or using the defatted drippings from the roasting pan are good ways to keep the flavors vibrant. You also can add other taste boosters, such as herbs or even pureed, roasted garlic.
