10-18-2004, 10:19 PM
Ingredients: [ul] 1 ts Vegetable oil 2 1/2 oz Turkey liver 1 c Degreased turkey drippings 3 tb All-purpose flour 1 2/3 c 2% low-fat milk 1/2 c Evaporated skimmed milk 1 1/2 ts Margarine 1 ts Rubbed sage 1 sm Clove garlic, minced 2 tb Chopped fresh parsley 1 ts Spicy brown mustard 1/2 ts Salt[/ul]Directions: Heat oil in a small nonstick skillet over medium heat. Add liver; saute 5 minutes or until done. Remove from skillet; set aside. Add drippings to skillet; bring to a boil, stirring with a wooden spoon to loosen browned bits. Remove from heat; set aside. Chop liver; set aside.
Place flour in a bowl. Gradually add milks, blending with a wire whisk; set aside. Melt margarine in a saucepan over medium heat. Add sage and garlic; saute 1 minute. Add milk mixture, stirring constantly. Stir in drippings and liver; bring to a boil, stirring constantly. Reduce heat, and simmer, uncovered, 2 minutes or until thickened. Remove from heat; stir in parsley, mustard, and salt. Yield: 3-1/3 cups (serving size: 1/3 cup).
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Place flour in a bowl. Gradually add milks, blending with a wire whisk; set aside. Melt margarine in a saucepan over medium heat. Add sage and garlic; saute 1 minute. Add milk mixture, stirring constantly. Stir in drippings and liver; bring to a boil, stirring constantly. Reduce heat, and simmer, uncovered, 2 minutes or until thickened. Remove from heat; stir in parsley, mustard, and salt. Yield: 3-1/3 cups (serving size: 1/3 cup).
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