Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Walnut halves and pieces
Milk
Turkey drippings
1/4 c Unsalted butter
1/4 c Flour
4 c Low-sodium chicken stock
1 ts Dried Sage
Salt, pepper

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

Browse by categories