PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
To serve previously frozen gravy, thaw in refrigerator overnight, then warm over medium heat. Whisk in any additional pan drippings; strain if desired.
3 1/2 lb. turkey wings (2 to 3) or chicken parts
1 onion, cut into thick wedges
2 carrots, cut into 2-in. pieces
2 stalks celery, cut into 2-in. pieces
3 tbsp. olive oil
8 sprigs fresh thyme
kosher salt
Black pepper
1/2 c. dry white wine
3 to 4 c. low-sodium chicken broth
4 tbsp. unsalted butter
1/3 c. all-purpose flour
Make the Thyme Turkey Gravy: Heat oven to 400 degrees F. In a large roasting pan, toss together the turkey wings, onion, carrots, and celery with the oil, 4 sprigs thyme and 1/4 teaspoon each salt and pepper. Roast until the turkey is golden brown and cooked through, about 1 1/4 hours.
Remove the turkey and the vegetables from the pan; strain the pan drippings into a fat separator (or measuring cup). Let stand for 5 minutes. Leaving the fat behind (or spooning it off if not using a separator), pour the juices into a 4-cup measuring cup.
Place the roasting pan over two stove burners over medium-high heat. Add the wine and cook, scraping up any brown bits, for 1 minute. Pour the wine mixture into the measuring cup with the pan juices; add enough chicken broth to make 4 cups liquid total.
Melt the butter in a large saucepan over medium heat. Sprinkle in the flour and cook, whisking, until deep golden brown, 4 to 5 minutes. Gradually whisk in the 4 cups liquid; bring to a boil. Add the remaining thyme, reduce heat and simmer, stirring occasionally, until thickened, 8 to 12 minutes. Season with 1/4 teaspoon each salt and pepper. Strain and serve.
Make the Cranberry Gravy: Puree cranberry sauce with low-sodium chicken broth. Make the thyme gravy as directed, using only 3 1/2 cups liquid total (you've used 1/2 cup in the puree). Stir in the cranberry puree after stirring in the other liquid.
Make the Cider and Sage Gravy: Make the thyme gravy as directed, substituting hard cider for the white wine and 2 sprigs fresh sage for the thyme. Add sage leaves after adding broth.
Make the Sauteed Mushroom and Rosemary Gravy: Make the thyme gravy as directed substituting rosemary for thyme. In a large skillet saute cremini mushrooms and shiitake mushrooms until golden brown and tender. Stir in Dijon mustard and heavy cream into the gravy, then stir in the mushrooms.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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