Celery mashed potatoes and chicken gravy
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | mediums | Red potatoes, peeled and quartered (about 3-1/4 pounds) |
| 2 | tablespoons | Reduced-calorie stick margarine |
| ½ | cup | Chopped celery |
| ½ | cup | Chopped onion |
| ⅓ | cup | 1% low-fat milk |
| ¼ | cup | Minced fresh or 1 tablespoon dried parsley flakes |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Poultry seasoning |
| 2 | tablespoons | Reduced-calorie stick margarine |
| 2 | tablespoons | All-purpose flour |
| ¼ | teaspoon | Poultry seasoning |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Paprika |
| 1 | cup | Low-salt chicken broth |
Directions
CHICKEN GRAVY
1. Place potatoes in a large saucepan; cover with water. Bring to a boil.
Reduce heat; simmer 20 minutes or until very tender. Drain and return to pan.
2. Melt margarine in a small skillet over medium-high heat, and saut‚ celery and onion 8 minutes or until tender.
3. Add celery mixture, milk, parsley, salt, and poultry seasoning to potatoes; beat at medium speed of a mixer until smooth. Serve with Chicken Gravy. Yield: 6 servings (serving size: 1 cup potatoes and 2-½ tablespoons gravy).
Chicken Gravy:
1. Melt margarine in a small saucepan over medium heat; add flour, poultry seasoning, salt, and paprika, stirring with a whisk. Gradually add broth, stirring until blended. Cook 2 minutes or until thick, stirring constantly.
Yield: 6 servings (serving size: 2-½ tablespoons).
>From Cooking Light Website: 6/30/97 Recipe by: Cooking Light Magazine Posted to MC-Recipe Digest V1 #651 by Rooby <MsRooby@...> on Jun 30, 1997