Walnut Gravy Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Walnut halves and pieces,
Milk,
Turkey drippings,
1/4 cup: Unsalted butter,
1/4 cup: Flour,
4 cup: Low-sodium chicken stock,
1 tsp: Dried Sage,
Salt, pepper
Directions:
Night before roasting turkey, soak walnuts in bowl with milk to
cover. Then refrigerate. After turkey is roasted, set aside and place
roasting pan on stove over medium heat. Add butter and drained
walnuts and cook, stirring, 5 minutes. Add flour and stir until
mixture is smooth. Cook 1 minute longer. Add chicken stock, sage and
salt and pepper to taste. Cook, stirring, to reduce gravy until
sauce-like in consistency, about 5 minutes. Scrape into gravy boat
and serve. To freeze, place gravy in lidded plastic container and
place in refrigerator to cool. Cover and freeze up to 6 months. Makes
about 4 cups. By Michael Roberts Copyright Los Angeles Times
Recipe By : Los Angeles Times - Prodigy
From: Dan Klepach Date: 06-16-95 (164) Fido: Home
Co
Source from luhu.jp
cover. Then refrigerate. After turkey is roasted, set aside and place
roasting pan on stove over medium heat. Add butter and drained
walnuts and cook, stirring, 5 minutes. Add flour and stir until
mixture is smooth. Cook 1 minute longer. Add chicken stock, sage and
salt and pepper to taste. Cook, stirring, to reduce gravy until
sauce-like in consistency, about 5 minutes. Scrape into gravy boat
and serve. To freeze, place gravy in lidded plastic container and
place in refrigerator to cool. Cover and freeze up to 6 months. Makes
about 4 cups. By Michael Roberts Copyright Los Angeles Times
Recipe By : Los Angeles Times - Prodigy
From: Dan Klepach Date: 06-16-95 (164) Fido: Home
Co
Source from luhu.jp