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CATEGORY CUISINE TAG YIELD
Meats, Dairy Butterball, Gravy 2 Cups

INGREDIENTS

3 1/2 T Pan drippings from a roasted
Butterball turkey
3 1/2 T All-purpose flour
1 1/4 c Broth made from the turkey
giblets or canned chicken
broth
1/4 c Cream sherry or cranberry
juice
1/2 c Whole berry cranberry sauce
Salt and freshly ground
pepper to taste

INSTRUCTIONS

The addition of store-bought whole-berry cranberry sauce to a basic
recipe for turkey gravy ensures that first-time gravy makers will end
up with a sauce that has both depth of flavor and color.  Put the
turkey drippings into a small saucepan and heat over medium  heat. Add
the flour, stirring continually with a whisk or wooden  spoon; cook for
1 minute, taking care not to let the flour mixture  brown. Slowly whisk
in the giblet or chicken broth to make a smooth  mixture. Whisk in the
sherry or cranberry juice and continue to stir  constantly until the
mixture comes to a boil and thickens. Reduce  heat to low and stir in
the cranberry sauce until incorporated.  Season the gravy to taste with
salt and pepper. Keep warm over very  low heat until ready to serve.
Makes about 2 cups. Per 1/4 cup portion: 58 calories, 1 g protein, 10
g carbohydrate, >1 g fat, >1 mg cholesterol, 160 mg sodium  Recipe
developed by Sarah Leah Chase for the Butterball Turkey  Talk-Line.
Posted to MM-Recipes Digest V3 #313  Date: Fri, 15 Nov 1996 01:21:56
GMT  From: netdir@cyberspc.mb.ca (S.Pickell)

A Message from our Provider:

“You can fool yourself. You can never fool God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 229
Calories From Fat: 25
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 1449.4mg
Potassium: 429.1mg
Carbohydrates: 41.3g
Fiber: 1.3g
Sugar: 28.2g
Protein: 10.2g


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