I would like to thank Cheeky for these recipes.
SAGE SAUSAGE DRESSING
LEMONY TURKEY GRAVY:
Pulse veggies in food processor until finely chopped. Melt butter over med-high heat, add veggies and cook 7 mins. Add flour and cook, stirring constantly, for 4 mins. Lower heat to medium, whisk in broth, lemon juice, salt & pepper. Simmer for 13 minutes, strain and serve.
HERB BUTTER RUB FOR POULTRY:
Place butter in bowl, add seasoning and mix well.
Form back into basic stick shape, rewrap and place in refrigerator until firm again.
SAGE SAUSAGE DRESSING
- 2 boxes Jiffy cornbread mix
- 8 slices day old white bread, cubed
- 2 16 oz pkgs sage sausage
- 1 c. onion, diced
- 1 c. celery, sliced
- 3-5 c. chicken broth
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp ground sage
LEMONY TURKEY GRAVY:
- 4 Tbsp butter
- 1/4 c. flour
- 1 carrot
- 1 rib of celery
- 1 small onion, halved
- 3 c. chicken broth
- 1 Tbsp lemon juice
- 1/2 tsp salt
- 1/8 tsp pepper
Pulse veggies in food processor until finely chopped. Melt butter over med-high heat, add veggies and cook 7 mins. Add flour and cook, stirring constantly, for 4 mins. Lower heat to medium, whisk in broth, lemon juice, salt & pepper. Simmer for 13 minutes, strain and serve.
HERB BUTTER RUB FOR POULTRY:
- 1 stick salted butter (or margarine), softened
- poultry seasoning
- red pepper
- fresh ground black pepper
- onion powder
- garlic powder
- dried sage
- dried basil
Place butter in bowl, add seasoning and mix well.
Form back into basic stick shape, rewrap and place in refrigerator until firm again.
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