| 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>
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”