| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Gravies | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Butter |
| 1 | lg | 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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