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

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