Pan Juice “Gravy” (Phase 1)

Pan Juice “Gravy” (Phase 1)
 
Description
This “jus”-style gravy, usually made with flour or cornstarch, is thickened naturally by reducing and concentrating the turkey juices. After the bird is carved and placed on a serving platter, add the juices from the cutting board to the gravy for extra richness.
Prep time: 5 minutes
Cook time: 20 minutes
Serves 8
 
Ingredients
Turkey juices from roasted turkey (about 2 cups)
1 cup dry white wine
2 cups lower-sodium chicken broth

Instructions
After turkey has roasted, pour juices from the pan into a glass measuring cup or a fat separator; set aside. Place the roasting pan on the stove over medium-high heat. Add wine to the pan and, using a wooden spoon, scrape any browned bits of turkey from the bottom of the pan. Add broth, bring to a simmer, and cook until reduced by half, about 5 minutes.

Meanwhile, skim off any fat that has accumulated on top of the reserved pan juices (you should have about 2 cups of juices). Add the juices back to the roasting pan along with any additional juices that have accumulated on the carving board. Bring to a simmer and cook until reduced by half, stirring occasionally. Serve warm.

Nutritional information
Per 1/4-cup serving:
25 calories
1 g fat (0 g sat)
1 g carbohydrate
1 g protein
0 g fiber
105 mg sodium

Turkey Sausage and Pear Stuffing (Phase 2)

Turkey Sausage and Pear Stuffing (Phase 2)
 
Description
If you prefer, use a multigrain bread with lots of grains and seeds to add extra texture and heartiness to this healthy stuffing. Bartlett or Anjou pears are good substitutes for Bosc.
Make-Ahead: Stuffing can be made up to 1 day in advance; store in a covered container in the refrigerator. Reheat, covered, in a microwave or 325°F oven before serving.
Prep time: 20 minutes
Cook time: 45 minutes
Serves 12
 
Ingredients
3 teaspoons extra-virgin olive oil, plus extra for baking dish
1 (3/4-pound) loaf whole-grain bread, cut into cubes (4 cups)
1 pound sweet Italian-style turkey sausage
1/2 cup lower-sodium chicken broth
4 celery stalks, coarsely chopped
1 medium onion, coarsely chopped
1 Bosc pear, coarsely chopped
1 tablespoon chopped fresh sage
1 large egg, lightly beaten
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions
Heat oven to 350°F. Lightly oil a 9" by 13" baking dish. Place bread cubes in a large bowl.
Remove sausage from the casings and break into 1/2" pieces. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 3 minutes. Transfer to the bowl with bread cubes.

Return the skillet to the heat. Add 2 tablespoons of the broth and, using a wooden spoon, scrape any browned bits of sausage from the bottom of the skillet. Add the remaining 2 teaspoons oil, celery, and onion; cook until softened, about 6 minutes. Add pear and sage; cook 2 minutes more.
Transfer vegetable mixture to the bowl with the bread and sausage. Add egg and stir to combine. Add remaining broth, parsley, salt, and pepper; mix well. Spread stuffing evenly in baking dish. Bake until top is crispy and stuffing is heated through, about 30 minutes.

Nutritional information
Per 1-cup serving:
80 calories
2 g fat (0.5 g sat)
10 g carbohydrate
6 g protein
2 g fiber
125 mg sodium