Chef Toby shares two simple recipes for Thanksgiving sides made the healthier way!
Popovers
Ingredients
1 cup fat-free milk
1 cup all-purpose (plain) flour
1/4 teaspoon salt
4 egg whites
Directions
Preheat the oven to 425 F. Generously coat 6 large metal or glass muffin molds with cooking spray. Heat the muffin molds in the oven for 2 minutes.
In a large bowl, add the milk, flour, salt and egg whites. Using an electric mixer, beat until smooth. Fill the heated muffin molds 2/3 full. Bake in the top part of the oven until golden brown and puffy, about 30 minutes.
Healthier Turkey Gravy
Ingredients
4 cups low-sodium turkey stock
2 tablespoons fresh sage, remove from stem and finely chop
2 tablespoons fresh thyme, remove from stem and finely chop
1 cup skim milk
1/4 cup cornstarch
Directions
Remove roasted turkey from pan. Place roasting pan on stove top over medium heat. Add 2 cups turkey stock, stirring for approximately 4-5 minutes. Add remaining turkey stock and remove from heat. To remove fat from drippings, add ice cubes to gravy liquid and place in freezer for 10-15 minutes. Fat will harden and float to the top. Skim fat with small strainer.
Pour gravy liquid into medium saucepan and bring to a simmer. Add sage and thyme. Simmer until the stock is reduced by 1/4, or until about 3 cups of stock remain.
To a small mixing bowl, add milk and cornstarch. Whisk thoroughly until cornstarch is dissolved. Slowly pour milk mixture into the simmering stock, constantly stirring. Bring sauce to a boil and continue to stir until stock thickens to desired consistency.
