Creamy Sage-Giblet Gravy

Recipe Ingredients

1 teaspoon	5ml	Vegetable oil
2 1/2 oz	71g	Turkey liver
1 cup	237ml	Degreased turkey drippings
3 tablespoons	45ml	All-purpose flour
1 2/3 cups	394ml	2% low-fat milk
1/2 cup	118ml	Evaporated skimmed milk
1 1/2 teaspoons	7.5ml	Margarine
1 teaspoon	5ml	Rubbed sage
1		Garlic - minced
2 tablespoons	30ml	Chopped fresh parsley
1 teaspoon	5ml	Spicy brown mustard
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

Heat oil in a small nonstick skillet over medium heat. Add liver; saute 5 minutes or until done. Remove from skillet; set aside. Add drippings to skillet; bring to a boil, stirring with a wooden spoon to loosen browned bits. Remove from heat; set aside. Chop liver; set aside.

Place flour in a bowl. Gradually add milks, blending with a wire whisk; set aside.

Melt margarine in a saucepan over medium heat. Add sage and garlic; saute 1 minute. Add milk mixture, stirring constantly. Stir in drippings and liver; bring to a boil, stirring constantly. Reduce heat, and simmer, uncovered, 2 minutes or until thickened. Remove from heat; stir in parsley, mustard, and salt. Yield: 3-1/3 cups (serving size: 1/3 cup).

Source:
Cooking Light, Nov/Dec 1993, page 133

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