Creamy sage-giblet gravy

Yield: 10 Servings

Measure Ingredient
1 teaspoon Vegetable oil
2½ ounce Turkey liver
1 cup Degreased turkey drippings
3 tablespoons All-purpose flour
1⅔ cup 2% low-fat milk
½ cup Evaporated skimmed milk
1½ teaspoon Margarine
1 teaspoon Rubbed sage
1 small Clove garlic, minced
2 tablespoons Chopped fresh parsley
1 teaspoon Spicy brown mustard
½ teaspoon Salt

Directions: Heat oil in a small nonstick skillet over medium heat. Add liver; saute 5 minutes or until done. Remove from skillet; set aside.

Add drippings to skillet; bring to a boil, stirring with a wooden spoon to loosen browned bits. Remove from heat; set aside. Chop liver; set aside.

Place flour in a bowl. Gradually add milks, blending with a wire whisk; set aside. Melt margarine in a saucepan over medium heat. Add sage and garlic; saute 1 minute. Add milk mixture, stirring constantly. Stir in drippings and liver; bring to a boil, stirring constantly. Reduce heat, and simmer, uncovered, 2 minutes or until thickened. Remove from heat; stir in parsley, mustard, and salt.

Yield: 3-⅓ cups (serving size: ⅓ cup).

Nutritional Info: CALORIES 72 (35% from fat); PROTEIN 5.7g; FAT 2.8g (SAT 1g, MONO 0.9g, POLY 0.7g); CARB 5.8g; FIBER 0.1g; CHOL 39mg; IRON 1mg; SODIUM 182mg; CALC 93mg Posted to MM-Recipes Digest V3 #2.TXT

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