Guest Cherni Posted December 16, 2005 Share Posted December 16, 2005 I probably should have though of this earlier but here goes. I made some turkey balls using ground turkey instead of meat. Normally my g/f makes a nice sauce for the turkey but she's out of town. Any suggestions other than tomato sauce? She does some kind of thick, brown gravy, there's chicken broth in it, and something to thicken it up. What do you guys think would be good? ps.. Simple is better. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 16, 2005 Share Posted December 16, 2005 i leave for work soon..... i'll give you a couple of options either late tonight or tomorrow morning. shame the I think I love you, but what am I so afraid of? schweddy balls are allready made..... very good to use pan dripping for gravy.... we'll make it happen. Quote Link to comment Share on other sites More sharing options...
Guest Cherni Posted December 16, 2005 Share Posted December 16, 2005 i leave for work soon..... i'll give you a couple of options either late tonight or tomorrow morning. shame the I think I love you, but what am I so afraid of? schweddy balls are allready made..... very good to use pan dripping for gravy.... we'll make it happen. 1219681[/snapback] Thanks Meister, you're the man. Schwedddy balls!!!!!!!!!! Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 18, 2005 Share Posted December 18, 2005 sorry...i've been pretty busy. i am of tomorrow will just be sitting around watching football.... will give 2 or 3 ideas for you..... Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 19, 2005 Share Posted December 19, 2005 .... whomper posted a thread about tomato sauces.... check that one out. 1/2 yellow onion (diced) 8 oz mushrooms (sliced) 3 oz butter 3 oz flour 1/2 tbs thyme 1/2 tbs parsley 1/2 tbs rosemary 2 C beef or veal stock (hey, you're in NY- you can find it) 1/4 - 1/2 C cream S&P to taste saute onions and mushrooms. add flour. cook for 2-4 min. (creating the roux). add stock and cream. allow to cook/thicken. add herbs and finish with S&P. you can add a slurry (4 tsp corn starch and 1 tbs water) to thicken if necessary. Quote Link to comment Share on other sites More sharing options...
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