Parsley Sage Rosemary Thyme Gravy Recipe 455

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



Parsley, Sage, Rosemary & Thyme Gravy Recipe - (4.5/5) image

Provided by á-4939

Number Of Ingredients 16

2 (8-ounce) russet potatoes, divided
12 button mushrooms
3 carrots, cut into chunks
3 celery stalks, cut into chunks
2 small onions, each cut into eighths
3 cloves garlic, smashed
1 tablespoon olive oil
1/4 cup dry red wine
1 tablespoon tomato paste
4 sprigs fresh parsley
4 sprigs fresh thyme or 1 teaspoon dried thyme
2 sprigs fresh rosemary or 1/2 teaspoon dried rosemary
2 sprigs fresh marjoram or 1/2 teaspoon dried marjoram
2 sprigs fresh sage or 1 teaspoon dried rubbed sage
2 bay leaves
12 peppercorns

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.

CLASSIC THANKSGIVING DRESSING WITH PARSLEY, SAGE AND THYME



Classic Thanksgiving Dressing With Parsley, Sage and Thyme image

For those who haven't completely given up on homemade stuffing and are looking for a simple, memorable stuffing, this recipe - and it's tasty variations - will set you on the path in the right direction.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Yield 16

Number Of Ingredients 11

1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
4 tablespoons butter
2 onions, diced
2 celery stalks, diced
¼ cup minced fresh parsley leaves
1 teaspoon dried sage, rubbed between fingers
1 teaspoon dried thyme leaves
¾ teaspoon salt
½ teaspoon ground black pepper
2 cups low-sodium chicken broth
2 large eggs

Steps:

  • Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
  • Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.

Nutrition Facts : Calories 122.8 calories, Carbohydrate 16.1 g, Cholesterol 25.4 mg, Fat 4.7 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 2.4 g, Sodium 326.6 mg, Sugar 1.4 g

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Top Asked Questions

What is the best way to cook with Rosemary and Sage?
Into pan, pour wine and chicken stock. In food processor with knife blade attached, pulse parsley leaves, sage leaves, rosemary leaves, and thyme leaves until very finely chopped. Add butter and pulse until well blended.
How do you make parsley and Sage salad?
In food processor with knife blade attached, pulse parsley leaves, sage leaves, rosemary leaves, and thyme leaves until very finely chopped. Add butter and pulse until well blended.
What year did Parsley Sage Rosemary and thyme come out?
After issuing several singles and receiving sold-out college campus shows, Parsley, Sage, Rosemary and Thyme was released by Columbia Records on October 24, 1966. The duo resumed their trek on the college circuit eleven days following the release, crafting an image that was described as "alienated", "weird", and "poetic".
Why did Paul Simon write Sage Sage Rosemary and thyme?
Parsley, Sage, Rosemary and Thyme is largely characterized by sharp contrasts from song to song. Simon found it difficult to write new songs; biographer Peter Ames Carlin notes that the sequence of promotion, including concerts and interviews, made Simon feel out of his element. "He needed things to be familiar", he wrote.

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