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· Drippings/vegetables from the turkey roasting pan
· 1 pint vegetable stock (low-sodium)
· 1 Tablespoon fresh chopped thyme leaves
· 3 Tablespoons balsamic vinegar
· 2 Tablespoons tomato paste
· 2 Tablespoons cornstarch dissolved in 2 tablespoons cold water
In a small saucepan on medium heat on the stove, reduce all ingredients, except cornstarch mixture, by about half (about 20 minutes).
Thicken with cornstarch mixture.
Strain and serve.
Recipe and photo courtesy of Chef Anthony and the Pritikin Kitchen www.pritikin.com
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