Roasted Pear Gravy
This sweet gravy should be served with Aida Mollenkamp's Herb-Orange Turkey Breast.
At the heart of every Thanksgiving meal are some of the healthiest and most wholesome foods. Sweet potatoes, cranberries, green beans, pumpkin, and even the turkey become fodder for a calorie-fest when we smother them in sugar, butter, and even marshmallows. Chef Aida Mollenkamp has taken our favorite traditional recipes and made them over for Biggest Loser, giving us all the seasonal flavors we love without the fat and calories we won't even miss.
Prep Time: 5 mins
Cook Time: 10 mins
- 2 ripe medium pears, roasted or steamed until fork tender
- 1 medium yellow onion, roasted or steamed until fork tender
- 2 medium celery stalks, diced 4oz, about 1 cup small dice
- 8 medium fresh sage leaves
- Leaves of 5 sprigs fresh thyme
- 1 medium dried bay leaf
- 2 cups low-sodium fat free chicken broth
- 2 tbsp white whole wheat flour
- 1 tsp cider vinegar (optional)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Serve with Herb-Orange Turkey Breast
Reserve two pears (four pear halves) and all the onion from the turkey roasting pan and place in a food processor fitted with a metal blade. Process until smooth, about 2 minutes then set aside.
Remove the turkey from roasting pan and set aside to rest. Place the roasting pan over two burners over high heat. (Alternatively, pour all the roasting pan juices in a large frying pan.) Add celery and herbs and cook until fragrant, about 2 minutes. When the pan juices begin to sizzle, slowly pour in half of the broth and cook, scraping up any browned bits with a flat spatula.
Pour juices into a medium saucepan, whisk in pear puree, remaining broth and flour, and bring to a simmer over medium heat. Simmer, whisking constantly, until thickened slightly, about 5 minutes.
Taste the gravy; if it is exceptionally sweet, add the vinegar. Season with salt and freshly ground black pepper, then strain through a fine mesh strainer. Push on the back of the strainer to remove all the liquid, discard the solids, and serve with the turkey.
Source: Chef Aida Mollenkamp for The Biggest Loser. Nutrition analysis by Cheryl Forberg, RD for The Biggest Loser. Photography by Christopher Kalima.