I was watching some of the episodes of the doctors on TV who share many healthy ideas for Thanksgiving foods. I caught a few Food Network cooking shows today and it made me hungry for this fantastic feast next week.

While everyone is talking turkey, no one is gabbing about gravy!

I thought it was time to give you the best recipe for Thanksgiving gravy that is healthy and easy to prepare while the bird is roasting in the oven or while you are busy sculpting your tofu to resemble some fowl for friends and family.

I never really liked mucking up the oils and fats from the turkey with flour to make a rue as the base for gravy. Sure…it thickens the stock and juices from the bird, but what it does inside your body is not all that pretty. So I searched for an alternative thirty some years ago and I have been making this gravy all of this time…enjoying it immensely every time I serve turkey, roast, tofu dishes, whole grain dishes, mashed potato and other root vegetables, and veggie dishes that are heralded with the finish of a fine gravy.

You take the juice or stock and heat it in a sauce pan until slightly boiling with occasional bubbles. You don’t want this to be too hot. In another bowl you have a few ounces of pure water or turkey drippings and blend in several tablespoons of kudzu root powder. Kudzu Root powder is white and it can be found in the bulk aisle of most health food stores and food co-ops.

Mountain Rose – Kudzu Root

If the Kudzu Root powder is in large chunks, then break them apart with a spoon until the powder dissolves in the drippings or water. Once it is adequately mixed, begin to drizzle it into the hot stock. The trick is that you MUST stir it constantly…non-stop…until it has thickened and you turn down the heat to keep the gravy warm. If you don’t stir it constantly, it will clump and it will be inedible. Stir, stir, and stir some more as you drizzle the Kudzu Root powder mixture into the liquid. It will thicken quickly and begin to bubble more. Keep the heat on medium high for a few minutes to cook the rawness out of the root, then turn it down to simmer.

Your gravy can be seasoned to taste with sea salt, pepper, garlic, and some herbs like thyme if you desire. You can strain the gravy if you want it to be ultra-smooth. Serve it immediately and wait for the gestures of pleasure that will come after the first bite! Oh, yes, it’s that good!

You have to adjust the amount of kudzu root for the amount of liquid from the stock and drippings that you have….it’s an art in the kitchen and there’s no strict rule. Use your best judgement just as you would with the traditional gravies. The added health advantage of Kudzu Root is that it will benefit the colon for improving your digestive system. I hope to hear from you after you have shared this gravy with those at your Thanksgiving Feast next week! Enjoy!

This entry was posted on Saturday, November 20th, 2010 at 8:19 pm and is filed under Health. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.