| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Gravies |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 |
|
Onion, halved sliced thin |
| 1/2 |
lb |
Mushrooms, sliced |
| 1/4 |
c |
Fat, from turkey or butter |
| 1/4 |
c |
Flour |
| 3 |
c |
Turkey juices plus chicken |
|
|
stock |
|
|
Salt, to taste |
|
|
Pepper, to taste |
INSTRUCTIONS
Heat butter in a wide skillet. Add onion and mushrooms and saute
until browned. Remove and reserve. In a saucepan, heat fat separated
from roasting juices or butter. Add flour and stir until blended.
Cook for a few minutes, stirring constantly. Slowly whisk in 2 cups
of pan juices and stock. Cook and stir until gravy is smooth. Simmer
5 minutes. Add more stock if needed to thin mixture. Salt and pepper
to taste. Add reserved mushrooms and onions. Makes about 3 1/2 cups.
Posted to bbq-digest V4 #56 Date: Mon, 25 Nov 1996 08:49:22 -0600
From: Glenn Manning <gmanning@tyler.net>
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