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Wanted to use bacon, but folks didn't want it in. Still fried some up for grease, then added oil. Saute onion , season with salt pepper, then garlic. Few dashes of Worcestershire, thyme. Little over 1/4 cup of chicken broth. Reduce some. Remove from heat add butter. Then let cool.

Used ground turkey. Mix up with mixture, egg, parmesan, bread crumbs, parsley, little bit of oregano, pinch of some sort salt free substitute mixture. Repeat minus egg, and let sit a few hours. Cook hour in oven.

For gravy saute onion in olive oil and butter, then mushrooms, few dashes Worcestershire and pan drippings. Then jar of gravy.

That's about it.

Wanted to use bacon, but folks didn't want it in. Still fried some up for grease, then added oil. Saute onion , season with salt pepper, then garlic. Few dashes of Worcestershire, thyme. Little over 1/4 cup of chicken broth. Reduce some. Remove from heat add butter. Then let cool. Used ground turkey. Mix up with mixture, egg, parmesan, bread crumbs, parsley, little bit of oregano, pinch of some sort salt free substitute mixture. Repeat minus egg, and let sit a few hours. Cook hour in oven. For gravy saute onion in olive oil and butter, then mushrooms, few dashes Worcestershire and pan drippings. Then jar of gravy. That's about it.

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[–] 1 pt

Nice crusty exterior. I never understood the tomato/ketchup slop people love to slather on top. Gross. Also, in regard to a roux mentioned by our illustrious leader, you’ve gotta let that flour cook in the butter for at least a few minutes until it starts to turn a bit golden. Otherwise, it’ll taste like flour.

[–] 1 pt

That was a voluntarily simplified explanation on my part. The butter must indeed turn golden (almost brownish) before adding milk/water.

OP can watch tons of videos on how to make a nice Roux/Bechamel/White/ or Mornay (with cheese, like I suggested) sauce.

[–] 1 pt

Yeah, had that growing up. Tomato paste