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