Pan drippings
\n2 C. water
\n3\/4 C. thinly sliced shallots
\n1\/2 C. thinly sliced carrot
\n1 turkey neck
\n1 C. sliced button mushrooms
\n1 C. thinly sliced shiitake mushroom caps (about 3 1\/2 oz.)
\n5 T. all-purpose flour
\n1 tsp. red currant jelly
\n1\/4 tsp. black pepper<\/p>\n
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; saut\u00e9 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.<\/p>\n
Yield: 3 C.
\nServing size: 1\/4 C.<\/p>\n
Calories: 43
\nFat: 2.5g
\nFiber: .3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n