Yield: 6 Servings
Measure | Ingredient |
---|---|
¼ cup | Butter |
1 large | Onion; halved, sliced thin |
½ pounds | Mushrooms; sliced |
¼ cup | Fat (from turkey) or butter |
¼ cup | Flour |
3 cups | Turkey juices plus chicken stock |
\N \N | Salt; to taste |
\N \N | Pepper; to taste |
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 3½ cups.
Posted to bbq-digest V4 #56
Date: Mon, 25 Nov 1996 08:49:22 -0600 From: Glenn Manning <gmanning@...>