Thanksgiving gravy -v
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | quart | Vegetable stock |
| 1/16 | cup | White or light miso |
| 1/16 | cup | Low-sodium soy sauce |
| ¼ | tablespoon | Dijon Mustard |
| ½ | teaspoon | Poultry seasoning or other |
| Mixed herbs | ||
| -=+Dianne in Freeport, Texas+=- | ||
| ⅛ | teaspoon | Dried sage |
| ⅓ | teaspoon | Dried thyme |
| ⅛ | teaspoon | Dried rosemary |
| ⅛ | teaspoon | Black or white pepper |
| ½ | tablespoon | Cornstarch or arrowroot |
Directions
Combine all ingredients except cornstarch or arrowroot in a 4-quart pot. Bring to a boil over medium heat, then lower heat and simmer for 10 minutes.
At serving time, disolve thickener in ½ c. cold water. Bring the gravy to a low boil. Slowly pour in the thickener and stir whie the gravy turns from milky to smooth and thick. Add enough thickener to reach the consistency you desire. Makes 8 cups.
Note: Poultry seasoning does not contain animal products. If you don't have poultry seasoning, use 2 to 3 teaspoons of a mixture of rosemary, sage, thyme, marjoram and basil.
Per ½ serving: 34 cal; 1 g. protein; ⅒ g. fat; 5 g. carb;, 0 chol; 618 g. sodium; 4 g. fiber