Creamy Sage-Giblet Gravy
1 tsp. vegetable oil
2 1/2 ozs. turkey liver
1 cup degreased turkey drippings
3 tbsps. all-purpose flour
1 2/3 cups 2% low-fat milk
1/2 cup evaporated skimmed milk
1 1/2 tsps. margarine
1 tsp. rubbed sage
1 small clove garlic, minced
2 tbsps. chopped fresh parsley
1 tsp. spicy brown mustard
1/2 tsp. salt
• 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.
Yields 3 1/3 cups.
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