Celery mashed potatoes and chicken gravy

8 Servings

Ingredients

Quantity Ingredient
7 mediums Red potatoes, peeled and quartered (about 3-1/4 pounds)
2 tablespoons Reduced-calorie stick margarine
½ cup Chopped celery
½ cup Chopped onion
⅓ cup 1% low-fat milk
¼ cup Minced fresh or 1 tablespoon dried parsley flakes
½ teaspoon Salt
½ teaspoon Poultry seasoning
2 tablespoons Reduced-calorie stick margarine
2 tablespoons All-purpose flour
¼ teaspoon Poultry seasoning
⅛ teaspoon Salt
⅛ teaspoon Paprika
1 cup Low-salt chicken broth

Directions

CHICKEN GRAVY

1. Place potatoes in a large saucepan; cover with water. Bring to a boil.

Reduce heat; simmer 20 minutes or until very tender. Drain and return to pan.

2. Melt margarine in a small skillet over medium-high heat, and saut‚ celery and onion 8 minutes or until tender.

3. Add celery mixture, milk, parsley, salt, and poultry seasoning to potatoes; beat at medium speed of a mixer until smooth. Serve with Chicken Gravy. Yield: 6 servings (serving size: 1 cup potatoes and 2-½ tablespoons gravy).

Chicken Gravy:

1. Melt margarine in a small saucepan over medium heat; add flour, poultry seasoning, salt, and paprika, stirring with a whisk. Gradually add broth, stirring until blended. Cook 2 minutes or until thick, stirring constantly.

Yield: 6 servings (serving size: 2-½ tablespoons).

>From Cooking Light Website: 6/30/97 Recipe by: Cooking Light Magazine Posted to MC-Recipe Digest V1 #651 by Rooby <MsRooby@...> on Jun 30, 1997

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