Title: Creamy Sage-Giblet Gravy
Categories: Sauce
Yield: 3 Servings

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

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).

Per serving: 236 Calories; 9g Fat (34% calories from fat); 16g Protein; 23 g Carbohydrate; 123 mg Cholesterol; 994mg Sodium Recipe by: Cooking Light, Nov/Dec 1993, page 133

By igor@digex.net on Jan 28, 1997.

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