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Creamy Sage-Giblet Gravy

Serves: 3 people

Recipe Ingredients

1 teaspoon 5mlVegetable oil
2 1/2 oz 71gTurkey liver
1 cup 237mlDegreased turkey drippings
3 tablespoons 45mlAll-purpose flour
1 2/3 cups 394ml2% low-fat milk
1/2 cup 118mlEvaporated skimmed milk
1 1/2 teaspoons 7.5mlMargarine
1 teaspoon 5mlRubbed sage
1   Garlic - minced
2 tablespoons 30mlChopped fresh parsley
1 teaspoon 5mlSpicy brown mustard
1/2 teaspoon 2.5mlSalt

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).

Cooking Light, Nov/Dec 1993, page 133


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