Walnut gravy
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Walnut halves and pieces |
| Milk | ||
| Turkey drippings | ||
| ¼ | cup | Unsalted butter |
| ¼ | cup | Flour |
| 4 | cups | Low-sodium chicken stock |
| 1 | teaspoon | 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
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