Here & There: Sage Gravy


| December/January 2007



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Chef Tucker serves turkey roll with Oven-Roasted Herbed Tomatoes and Sage Gravy.

Photo by Suzanne Hall

Serve this gravy with roasted turkey or chicken. Serves 8 to 10.

• 3/4 cup butter
• 1/4 cup diced onion
• 3/4 cup flour
• 3 cups chicken stock
• 7 sage leaves, chopped
• Salt and pepper to taste

1. Melt butter and cook onion over low heat until translucent. Stir in flour and cook, stirring constantly, for 4 minutes.

2. Slowly add chicken stock, stirring constantly. Simmer for 15 minutes, stirring occasionally. Add sage at end of cooking.


An enthusiastic cook, freelance writer Suzanne Hall keeps her pantry stocked with fresh and dried herbs.





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