Traditional gravy gets its body from flour or cornstarch — a refined starch slurry that adds 4 to 6 grams of fast carbohydrate per quarter cup and does nothing to slow the meal down. This version is built on reduced pan drippings and broth, so the thickness comes from reduction and, only if needed, one tablespoon of green banana flour per cup, a resistant-starch thickener that brings fiber rather than a fast carb hit. On this recipe the thing to watch is sodium, not sugar.

1. Pour the roasting pan drippings through a fine strainer into a fat separator; let it sit 5 min. 2. Return the defatted juices (not the fat) to a saucepan with 2 cups low-sodium turkey or chicken broth. 3. Add 1 chopped shallot and 1 tsp chopped thyme; simmer 10-12 min until reduced by about a third. 4. Taste before thickening — reduction alone often gives enough body. 5. If it still needs body, whisk 1 tbsp green banana flour into 2 tbsp cold water and stir in during the last 3-4 min of simmering, 1 tsp at a time. Never use cornstarch. 6. Finish off the heat with 1 tsp butter and black pepper. 7. Serve 1/4 cup per person — a ladle over the turkey and dressing, not a pool. 8. Keeps 3 days refrigerated; reheat gently and whisk.

No flour, no cornstarch, no added sugar. Thickening is by reduction first and green banana flour only as a last step, counted in the finished serving. The listed nutrition is approximate; sodium varies a lot with the broth you use, so choose low-sodium.