Thanksgiving Gravy -v Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 quart: Vegetable stock,
1/16 cup: White or light miso,
1/16 cup: Low-sodium soy sauce,
1/4 tbsp: Dijon Mustard,
1/2 tsp: Poultry seasoning or other,
Mixed herbs,
1/8 tsp: Dried sage,
1/3 tsp: Dried thyme,
1/8 tsp: Dried rosemary,
1/8 tsp: Black or white pepper,
1/2 tbsp: 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 1/2 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
dont have poultry seasoning, use 2 to 3 teaspoons of a mixture of
rosemary, sage, thyme, marjoram and basil.
Per 1/2 serving: 34 cal; 1 g. protein; 0.1 g. fat; 5 g. carb;, 0
chol; 618 g. sodium; 4 g. fiber
-=+Dianne in Freeport, Texas+=-
Source from luhu.jp
pot. Bring to a boil over medium heat, then lower heat and simmer for
10 minutes.
At serving time, disolve thickener in 1/2 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
dont have poultry seasoning, use 2 to 3 teaspoons of a mixture of
rosemary, sage, thyme, marjoram and basil.
Per 1/2 serving: 34 cal; 1 g. protein; 0.1 g. fat; 5 g. carb;, 0
chol; 618 g. sodium; 4 g. fiber
-=+Dianne in Freeport, Texas+=-
Source from luhu.jp