farmington hills, Michigan
Member since Nov 2009
Reviewed Sage-Green Peppercorn Gravy
Sunday, Nov 17, 2013 on FoodNetwork.com
“I use this recipe for turkey stock every year as the base for gravy, but put the peppercorn in the stock, and strain them. I freeze the stock, and then pull out on Thanksgiving day to make gravy. The smoked turkey and green peppercorns make it. The very best gravy, ever. ”
"OMG. This is amazing. While I subbed some ingredients based on what I had(or did not have) it was still delicious. I used 1/2 & 1/2 (no sc), combo of Swiss and Gouda, and a small amount of dried cranberries, finely diced. I make quiche all the time, and this takes it a step up. I think it is the way the ingredients are mixed and the ratio of vegg"