Yield: 10 Servings
|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|
|1 teaspoon||Rubbed sage|
|1 small||Clove garlic, minced|
|2 tablespoons||Chopped fresh parsley|
|1 teaspoon||Spicy brown mustard|
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