Parsley Sage Rosemary And Thyme Gravy Recipes

PARSLEY, SAGE, ROSEMARY, AND THYME GRAVY

Steps:

• 1. Preheat oven to 425°F. Quarter 1 russet potato, and place in large Dutch oven with mushrooms, carrots, celery, onions, and garlic. Toss with olive oil. Roast 30 minutes, stirring every 10 minutes, or until vegetables are deep brown on edges. 2. Transfer Dutch oven to stove top, and stir in wine, tomato paste, and 8 cups water. Add fresh herb sprigs, bay leaves, and peppercorns, and bring to a boil. Simmer, uncovered 30 minutes. Let stand 10 minutes. 3. Strain liquid (you should have 5 cups), and discard solids. Peel remaining potato, and cut into small cubes. Return broth to pot with potato, and season with salt and pepper, if desired. Simmer, uncovered, 30 minutes, or until liquid is reduced to 2 1/2 cups. Blend liquid with potato in blender or using immersion blender. Strain gravy through sieve or fine-meshed strainer. Season with salt and pepper, if desired. Reheat before serving, if necessary.

PARSLEY, SAGE, ROSEMARY AND THYME TURKEY BREAST

Steps:

• Heat oven to 325°F. In small bowl, mix all ingredients except turkey. Gently lift skin slightly from turkey breast and pat seasoning mixture evenly over flesh. Pat skin down over seasoning mixture.
• On rack in shallow roasting pan, place turkey breast. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour 45 minutes to 2 hours 30 minutes or until thermometer reads 170°F.
• Cover with foil tent; let stand 10 minutes before carving. Remove skin before serving.

PARSLEY, SAGE, ROSEMARY & THYME GRAVY RECIPE - (4.5/5)

Steps:

• Preheat oven to 425°F. Quarter 1 russet potato, and place in large Dutch oven with mushrooms, carrots, celery, onions, and garlic. Toss with olive oil. Roast 30 minutes, stirring every 10 minutes, or until vegetables are deep brown on edges. Transfer Dutch oven to stove top, and stir in wine, tomato paste, and 8 cups water. Add fresh herb sprigs, bay leaves, and peppercorns, and bring to a boil. Simmer, uncovered 30 minutes. Let stand 10 minutes. Strain liquid (you should have 5 cups), and discard solids. Peel remaining potato, and cut into small cubes. Return broth to pot with potato, and season with salt and pepper, if desired. Simmer, uncovered, 30 minutes, or until liquid is reduced to 2 1/2 cups. Blend liquid with potato in blender or using immersion blender. Strain gravy through sieve or fine-meshed strainer. Season with salt and pepper, if desired. Reheat before serving, if necessary.