Pan drippings
2 C. water
3/4 C. thinly sliced shallots
1/2 C. thinly sliced carrot
1 turkey neck
1 C. sliced button mushrooms
1 C. thinly sliced shiitake mushroom caps (about 3 1/2 oz.)
5 T. all-purpose flour
1 tsp. red currant jelly
1/4 tsp. black pepper

Place a large zip-top plastic bag inside a 4-C. measure. Pour drippings from turkey roasting pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings to measure 2 C., stopping before fat layer reaches opening. Reserve 2 T. fat in bag; set aside. Combine water, shallots, carrot, and turkey neck in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Strain cooking liquid through a sieve over a bowl, reserving 3/4 C. cooking liquid. Discard solids, reserving turkey neck. Remove meat from neck; chop. Add meat and cooking liquid to defatted 2 C. drippings in 4-C. measure. Heat reserved 2 T. fat in a medium saucepan over medium heat. Add mushrooms; sauté 2 minutes. Add flour; cook 1 minute. Gradually add cooking liquid mixture; cook 10 minutes or until slightly thick, stirring occasionally. Remove from heat; stir in jelly and pepper.

Yield: 3 C.
Serving size: 1/4 C.

Calories: 43
Fat: 2.5g
Fiber: .3g