The good news? It's healthier. The bad news? You just may be asked to host Thanksgiving every year. Here's the skinny:

1/4 cup turkey fat from drippings > no turkey fat drippings
2 cups chicken broth > 2 cups reduced-sodium chicken broth

The medley of vegetables really boosts the flavor. Your family will love it. Maybe too much.

Nutritional Highlights

Prep Time:15 min

Start to Finish:30 min

makes:8 servings (1/4 cup each)

2 cups reduced-sodium chicken broth
1 small onion, coarsely chopped
1 medium carrot, coarsely chopped
1 stalk celery, coarsely chopped
1/2 cup cold water
1 teaspoon reduced-sodium soy sauce
1/4 cup all-purpose flour
Dash poultry seasoning, if desired

1  In 2-quart saucepan, heat broth, onion, carrot and celery to boiling; reduce heat. Cover; simmer 15 minutes. Pour broth through strainer, pressing vegetables lightly to extract juice. Return broth to saucepan; discard vegetables.

2  In small bowl, stir water, soy sauce, flour and poultry seasoning with wire whisk until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook about 1 minute, stirring constantly, until thick and bubbly. High Altitude (3500-6500 ft): In step 2, heat to boiling. Cook 2 to 3 minutes.

Nutritional Information

1 Serving: Calories 20 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 160mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 0g); Protein 1g % Daily Value Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges 0 Fat Carbohydrate Choices 0