Place a large zip-top plastic bag inside a 4-cup 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 cups, stopping before fat layer reaches opening. Reserve 2 tablespoons 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 though a sieve over a bowl, reserving 3/4 cup cooking liquid. Discard solids, reserving turkey neck. Remove meat from neck; chop. Add meat and cooking liquid to defatted 2 cups drippings in 4-cup measure.
Heat reserved 2 tablespoons fat in a medium saucepan over medium heat. Add mushrooms; sauté 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.
Makes ¼ cup
In our Dec. 3 issue, we shared a low-calorie recipe for the Thanksgiving holiday, Lemon Sage Turkey. Here’s the perfect addition to your holiday turkey from cooking.com and Cooking Light magazine, Wild Mushroom Gravy.
Make sure to remember to save the drippings from the bottom of the pan after you prepare your turkey. You will need those to make the gravy.
