Sauces & Relishes

GIBLET GRAVY

3 tablespoons turkey drippings
3 tablespoons all-purpose flour
2 1/2 cups turkey stock
1/4 cup cooked turkey giblets, chopped
1/2 tablespoon chopped fresh sage
1/2 teaspoon ground black pepper
salt to taste

Heat pan drippings in a large skillet over medium heat; gradually add flour and stir until golden brown. Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper, and salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.




MUSHROOM SAUCE

½ lb. sour cream
2 cans cream of mushroom or chicken soup (may combine mushroom and chicken, if desired)
1 small can of mushrooms
Chopped green onions (optional)

Combine sour cream, soup and mushrooms. Heat slowly in a double broiler. When ready to serve, place chicken on plat and spoon mushroom sauce over top. May sprinkle with chopped green onions.