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Healthy Holiday Gravy


You don’t have to gain 10 pounds over the holiday! There’s another option!!  I’ve compiled a series of healthy holiday dishes that are NOT short on flavor or creativity!  ENJOY & SHARE!!

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Healthy Holiday Gravy
Serves 16
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  1. 1 bulb garlic
  2. 3 tsp. olive oil, divided use
  3. 3 cups low-sodium organic chicken (or vegetable) broth
  4. 2 tsp. unflavored gelatin (preferably from grass-fed cows)
  5. ½ tsp. sea salt (or Himalayan salt)
  6. ½ tsp. ground black pepper
  7. 2 Tbsp. finely chopped shallot (approx. 1 medium shallot)
  8. 1 tsp. finely chopped fresh sage leaves (or dried sage)
  9. 1 Tbsp. dry sherry
  10. 3 Tbsp. cornstarch (preferably GMO-free) + 3 Tbsp. water (combine to make a "slurry")
  1. Preheat oven to 400º F.
  2. Cut top ¼-inch off garlic bulb. Drizzle with 1 tsp. oil. Wrap tightly in aluminum foil. Bake for 1 hour, or until cloves are golden brown and soft to their core.
  3. Cool until garlic can be handled.
  4. Once garlic is cool enough to handle, hold it cut-side down over the base of your blender and squeeze to release bulbs from their skin. Add broth, gelatin, salt, and pepper; cover. Blend until smooth. Set aside.
  5. Heat remaining 2 tsp. oil in medium saucepan over medium heat.
  6. Add shallot and sage; cook, stirring frequently, for 2 to 3 minutes, or until shallot is translucent.
  7. Add sherry; cook, stirring frequently, for 1 minute, or until sherry has almost completely evaporated.
  8. Add garlic mixture to same saucepan. Bring to a gentle boil over medium heat, stirring frequently.
  9. Add cornstarch slurry; cook, whisking constantly, for 1 to 2 minutes, or until gravy has thickened.
  1. 3 TBsp per serving
  2. • After 40 minutes of roasting, check garlic every 10 minutes (or so) to be
  3. sure it doesn’t burn.
  4. Blackened garlic is extremely bitter and will ruin your gravy. If garlic turns black, it’s best to discard it and start fresh. Trust me, I’ve been there; a kitchen timer is your friend!
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