Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Sage gives this mushroom gravy a more traditional Thanksgiving flavor.

Recipe by Cooking Light November 2010

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Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
8 servings (serving size: about 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a nonstick skillet over medium-high heat. Add onion to pan; sauté 1 minute. Add sage, salt, and mushrooms; sauté 11 minutes or until mushrooms are browned. Add wine; cook 30 seconds or until liquid almost evaporates. Stir in Roasted Chicken Stock. Boil; cook until reduced to 2 cups (about 14 minutes).

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  • Combine flour and water in a bowl, stirring until smooth. Add flour mixture to pan; return to a boil. Reduce heat; simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in butter, 1 tablespoon at a time, stirring until butter melts. Stir in pepper.

Chef's Notes

Add 1 tablespoon flour to the slurry for a thicker gravy. You can substitute fat-free, lower-sodium chicken broth for the Roasted Chicken Stock—but if you do, decrease the salt to 1/8 teaspoon or add none at all.

Nutrition Facts

71 calories; fat 5.5g; saturated fat 2.2g; mono fat 2.4g; poly fat 0.6g; protein 2.8g; carbohydrates 3.4g; fiber 0.6g; cholesterol 14mg; iron 0.4mg; sodium 104mg; calcium 9mg.
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