Chicken Cacciatore

There are probably as many recipes for chicken cacciatore on the internet as there are recipe sites. But here’s another one that’s easy to prepare and tastes oh so good! The chicken stays fairly moist (because it’s browned before stewing), the portobellos add some depth to the dish and the sauce is rich and succulent. Using boneless, skinless chicken thighs cuts down on the cooking time so this can be ready in about 40 minutes for a fairly quick midweek supper.

Trim fat and dry with paper towels:

6-8 boneless, skinless chicken thighs

Salt and pepper lightly. Over medium heat begin heating a Dutch oven and add:

1 tablespoon olive oil

Add the chicken thighs and cook, about 4-5 minutes before turning and browning on the other side. If the chicken sticks to the bottom of the pan when trying to turn it, it’s not ready to turn so brown a little longer. Once browned on both sides, remove to a plate and add to the pan:

1 medium onion, diced

5-6 stalks celery, chopped

3 large or 5 medium portobello mushroom caps, cleaned and chopped

3/4 cup diced carrots

Lightly salt and saute until the onion is translucent and the celery and mushrooms are softened. Add:

2 teaspoons minced garlic

1 1/2 tablespoons gluten-free all-purpose flour

Mix to combine and cook out the flour over medium low heat for a minute before adding:

2 cups chicken stock (or 1 cup white wine and 1 cup chicken stock, or 1 cup chicken stock and 1 cup mushroom stock)

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

14-15 ounce can diced tomatoes, drained

Stir to combine and then place the chicken thighs into the stock, pushing down to cover. Be sure to add any juices that have accumulated on the plate as well. Cover the pot and reduce heat to low simmer and cook for 20-25 minutes until chicken reaches 175 degrees internally. It will start falling apart when completely stewed so don’t worry if you don’t have a meat thermometer to measure the internal temperature. Add:

2 tablespoons tomato paste

Stir to combine. Serve over rice, pasta, or potatoes. I’ve discovered at my local Whole Foods Market, a heart of palm pasta (365 brand) that is very low in carbs and very tasty so I added a bag of it (drained and rinsed) about 10 minutes before the cacciatore was done. Serve with parmesan cheese if desired. Serves 4.

Chinese Dumplings

When I worked at Arizona State University, the chair of the department and I shared the same birthday so we’d go out for lunch annually on our birthday. There was a little Chinese restaurant near campus where we’d devour several orders of pot stickers and a soup bowl of hot and sour soup. I’ve been checking every grocery store I go to and I couldn’t find gluten-free wonton wrappers but a check on-line found a recipe. So, although this process is somewhat lengthy, the dumplings are well worth the effort.

First, make the wonton wrappers by combining:

1/2 cup all purpose gluten-free flour

1/2 cup tapioca flour

1/2 white rice flour

1/2 teaspoon sea salt

1 teaspoon guar gum

Whisk together the dry ingredients then stir in:

1/2 cup boiling water

Dough will start to come together. Add:

2 tablespoons cold water

1 1/2 teaspoons olive oil

Stir to combine, kneading with hands if necessary. Form into a ball, cut in half. Place one half under plastic wrap to stay moist while working with the other half. Roll the dough into a log then cut into 12 pieces, about 1 tablespoon each. Roll the pieces into balls and place in a sandwich bag until ready to fill. Repeat with the other half of the dough.

Next, make the filling. In the bowl of a food processor, pulse:

8-10 scallion whites

6 ounces shitake mushrooms

1/2 cup shredded carrots

Pulse until well ground. Put into a medium bowl with:

3/4 pound ground turkey (or pork)

3 teaspoons date sugar

3 tablespoons soy sauce substitute (see recipe under sauces)

1/2 teaspoon ginger juice (or freshly grated ginger)

1/2 teaspoon toasted sesame oil

Combine, cover and store in the refrigerator until ready to fill the wontons. Using a bamboo steamer (or a steamer basket or pot but you won’t be able to cook as many at once), place over water on the stove. Take one dough ball, place between two pieces of plastic wrap, and using a small rolling pin (or any can), roll out to about a 3″ circle. Place about 1 tablespoon filling in the middle. Using the plastic wrap, bring the sides of the wonton wrapper together in the middle. Pick up the ball and gently press the edges together to seal the dumpling (these can be either round or rectangular). If the dough is dry, wipe the edges with a small amount of water to moisten and seal. Place in the steamer and repeat until the steamer is filled, without the dumplings touching the edges or each other because they will stick as they cook. Bring the steamer water to a boil and cook the dumplings 10-12 minutes. Serve with a sesame garlic sauce and garnish with the scallion greens.

Sesame Garlic Sauce:

1/4 cup soy sauce substitute

1 tablespoon toasted sesame oil

1 tablespoon fish sauce

1 teaspoon minced garlic

1 tablespoon date syrup or honey

1/4 teaspoon chili sauce or red pepper flakes

Chicken Marengo

Here’s another great recipe adapted from the Chicken Bible. Because of salt restrictions, I left out the chopped olives and brandy also isn’t allowed in my diet so that’s gone as well but I’ll list them as optional if you want to add them to your dish. It was quite tasty and fairly easy to make. Be sure to use an oven safe pan or after making the sauce, transfer the sauce and then the chicken to an oven proof dish.

Preheat oven to 400 degrees. Peel and chop:

1 medium onion, diced fairly small

Using paper towels, dry:

4 medium size bone-in chicken breasts or 2 breasts and 4 thighs

After drying sprinkle with:

1/2 teaspoon salt (I used herbamare)

1/4 teaspoon ground black pepper

Heat over medium high, in a skillet large enough to cook the chicken without cramping:

1 tablespoon oil

Add the seasoned chicken pieces, skin side down and leave them alone for at least 5 minutes to brown the skin and get it crispy. Then turn and cooked for 2-3 minutes on the other side. Remove from the pan, drain all but 1 tablespoon oil from the skillet and add:

the diced onion

Cook over medium heat for 2-3 minutes until softened before adding:

2 teaspoons minced garlic

10 ounces sliced shitake mushrooms

Cook over medium heat until the mushrooms start to soften and give off their liquid before stirring in:

28 ounce can of diced tomatoes, drained

1 tablespoon minced fresh thyme (or 2 teaspoons dry thyme)

Combine and then add a sauce made with:

3/4 cup chicken stock

2 tablespoons tomato puree

1/3 cup brandy (Optional)

2 teaspoon hot sauce (or more if your family likes it spicier OR 1/4 teaspoon crushed red pepper flakes)

6 Kalamata olives, chopped fine (Optional)

Stir to incorporate before placing the chicken pieces on top of the sauce mixture. Bake for 35-40 minutes or until the breasts reach 160 degrees and the thighs register 170 degrees. Remove from oven and move the chicken to a serving platter. Add to the sauce:

2 tablespoons avocado oil

Whisk to combine and then spoon the sauce around the chicken and serve. Serves 4.

Chicken and Vegetables in Plum Sauce

Had a little of the soy substitute sauce left over from the recipe a couple of days ago so thought I’d make some choy mein. But there wasn’t quite enough sauce for that and I’d gotten a jar of plum jam out of the freezer and added some of that and oh my goodness, how mouth-watering is this! Like adding a little pear or apple to a pork or chicken gravy, adding a little plum to this Chinese sauce turned out luscious. Don’t have any plum jam around the house? Stew up 2 plums (skin too if organic) along with about 2 tablespoons of date syrup and then puree it and you’ve got plum jam!

Just like with most Chinese recipes, the first step is always to cut everything up!

Peel:

1 small to medium onion, slice in half thin slices

1 large o 2 smaller carrots, slice on the diagonal

2 garlic cloves, minced

Trim:

2 whole stalks or 4 stalks from the celery heart (about a cup altogether), slice diagonally

6 ounces of shitake mushrooms, sliced

Put the vegetables in a bowl and set aside until ready to cook. Trim the fat and slice:

2 skinless, boneless chicken breasts*

Place the slices in a food storage bag and add:

2 tablespoons soy sauce substitute (see recipe under sauces)

2 tablespoons rice vinegar

1 tablespoon cornstarch or arrowroot

1/4 to 1/3 cup plum jam

Seal and refrigerate 15-30 minutes until ready to cook. When ready to cook, heat over medium heat in a 12″ skillet:

1 tablespoon olive oil

Add the vegetables and cook, stirring frequently, for 1-2 minutes. Cover and lower heat to medium low and cook for 5-7 minutes, stirring often, until carrots are tender. Remove the vegetables to their bowl, turn the heat back to medium and add to the skillet:

the marinated chicken and marinade

Cook stirring constantly until the chicken is cooked through, about 2-3 minutes. Reduce heat to low and add the vegetables back to the skillet along with:

1 cup chicken or vegetable stock

Stir to combine and continue stirring until sauce thickens, about 1 minute. Serve with brown rice or rice noodles.

*Want a vegan entrée? Substitute firm tofu or your favorite plant-based protein.

Eggplant Boats

Here’s another recipe for stuffed eggplant which would also work great for zucchini. Those of you who’ve followed me for awhile know how much I love eggplant! This recipe doesn’t use any starchy foods – no rice, pasta, bread crumbs, etc. Instead, it adds some cooked spaghetti squash to the stuffing! Delicious, very rich tasting. I didn’t but a dash of allspice (or nutmeg) would add even more depth to these flavors.

First, preheat oven to 350 degrees. Cut in half:

1 small spaghetti squash

2 large eggplants (longer works better than rounder)

These will both take approximately the same amount of time to cook since the spaghetti squash doesn’t want to be overcooked or the strands turn to mush. Remove the seeds from the squash. Rub the halves of the squash and the eggplant with:

4-6 tablespoons olive oil total for all six pieces

Cut x’s in the eggplant and stab with a fork on the skin side (be sure to use Italian eggplant for these not Oriental ones). Place the squash skin side up and the eggplant skin side down on a large cookie sheet and bake for approximately 30-45 minutes until the squash is tender when stabbed with a knife and the eggplant is starting to turn translucent in the middle. If the eggplants are very round they will take longer to cook through.

Leave both squash and eggplant to cool a little while the filling is cooked. In an 10-12 inch skillet, heat over medium heat:

1 tablespoon oil

When its shimmering (hot), add:

2 sweet Italian sausage removed from the casing (or hot if your family prefers them) [OPTIONAL]

Stir and cook the sausage until it’s almost cooked through before adding:

1 medium onion peeled and diced

1 medium sweet pepper diced

1/2 cup shredded carrots

2 teaspoons minced garlic

6 ounces of sliced shitake mushrooms

Cover and simmer over medium low heat until the vegetables are softened. Remove cover and add:

1 to 1 1/2 cups marinara sauce [see recipe under sauces or use jarred]

Cover again and leave over low heat. Use a fork to remove the flesh from the spaghetti squash, going from stem to bud end lengthwise not across the squash. It should come off in strands that look like spaghetti unless it’s overcooked. It will still work just won’t look like spaghetti in the filling. Also use a sharp spoon to detach the center flesh of the eggplant, cut it into pieces. Be sure to leave about a 1/4 inch of eggplant in the skins. Add the removed eggplant to the filling along with:

2 cups of the spaghetti squash (should be about equal to both halves of the squash depending on size)

Mix the squash and eggplant into the filling in the skillet. Place the eggplant halves on a baking sheet and fill generously with the filling. Sprinkle with:

1/4 to 1/2 cup non-dairy cheese (I used Parmesan but any cheese your family likes will work)

Return to the oven and bake for 20-25 minutes. Serves 4 to 6 depending on the size of the eggplant.

Mushroom Stuffed Potato Cakes

Delicious side dishes that the entire family will enjoy are hard to come by, especially if one believes the television commercials! Here’s one that takes a little time but is worth the effort. And it’s quite easy to adjust to a particular taste – the dill can be replaced by one of a dozen herbs or spices. Potatoes are the type of food that can be enjoyed with a multitude of preparations. I made the mushroom stuffing several days in advance, prepared the mashed potatoes for the cakes a day ahead so it cooled overnight (no one wants to try to form hot potatoes into disks!), and then assembled them on the third day. They take very little time to assemble and fry so plan accordingly. About 15 minutes before my protein was ready, I started and had them fried and salted just as the ribs were coming out of the oven.

First prepare the mushrooms. In a 12″ skillet heat over medium high:

1 tablespoon olive oil

then add:

1 small onion minced (the food processor does this very quickly and easily)

8 ounces chopped mushrooms (again, a mince is best although not required)

1 teaspoon minced garlic

When the mushrooms and onion are soft and slightly browned, about 5-7 minutes, remove from heat and add:

1 large stem dill, chopped (fronds only)

Salt and pepper to taste

Pinch of red pepper flakes (or a dash of hot sauce) [Optional]

Set aside to cool. Peel and dice:

2-2 1/2 pounds russet potatoes

Cover with cold water and boil until soft. Depending on the size of the dice, this could take 10-30 minutes. Once cooked, drain the water and mash the potatoes, being sure to remove all lumps. DO NOT ADD ANY LIQUID TO THE MASH POTATOES.

In a large soup dish or pie plate (or paper plate), mix together the dredge:

1/4 cup all purpose gluten free flour

1 tablespoon tapioca flour

Salt and pepper to taste (about 1/8-1/4 teaspoon)

1/4 teaspoon garlic powder

1/4 teaspoon paprika

To assemble the potato cakes, in the palm of a hand, scoop:

1/4-1/2 cup mashed potatoes (depending on the size cake desired)

Flatten until about 1/4″ thick and then make an indenture in the middle. Add about:

1-2 tablespoons mushroom mixture

Cover with about 2 tablespoons-1/4 cup scoop of mashed potatoes, spread to cover the stuffing and then lightly seal the edges of the disk to form a cake. Roll in the dredge mixture and set aside. The mixture should make 6-8 medium sized cakes.

Heat in a large skillet over medium high heat:

1/2 cup olive and avocado oil (the avocado oil has a much higher smoke point than the olive so a combination works best)

When shimmering hot, add the cakes to the oil and lower heat to medium. Fry on each side until well browned, about 3-5 minutes per side. Remove to a paper towel and salt to taste. After a minute remove from the paper towel so that the cakes don’t get soggy. Serve immediately. Garnish with chopped dill or scallions.

TIP: When I next make these, hopefully when my grandson comes to visit, I’ll add some crispy bacon bits to the mushroom mixture!

TIP 2: I think I’ll also try this recipe with sweet potatoes but it will need different handling since they are quite moister than russet potatoes. Flour will need to be added to the sweet potatoes before shaping. I’ll give it a try and let you know how it works out.

String Beans and Mushrooms with Garlic Sauce

Far easier to make than eggplant with garlic sauce, string beans with garlic sauce is a much more commonly found Chinese dish. It’s just as tasty, sweet and tangy but since the string beans are not deep fried, don’t need to be salted and let sit to lose their bitterness, or dredged in corn starch, the dish is so easy to construct, taking just minutes. Pre-steaming the beans or using frozen ones makes it even quicker to prepare. Many vegetables lend themselves to this process – broccoli, cauliflower, etc.

First prepare the beans by steaming or thawing them – any color string beans works equally well:

1 pound fresh or frozen string beans (I used yellow [or wax as my father always called them])

Remove the stems and steam for approximately 3-5 minutes until starting to tenderize but still have a bite, like al dente pasta. In a 12″ skillet, over medium high heat:

2 tablespoons olive oil

When the oil is shimmering hot, add:

6 ounces mushrooms

Sauté the mushrooms until lightly browned and tender. Add the string beans and remove from heat. In a small saucepan (2 cup size), heat over medium heat:

1 tablespoon olive oil

When hot add:

1 small shallot, minced

1 tablespoon freshly grated ginger

1 small can mild green chilis

Cook until the shallot softens before adding:

2 tablespoons minced garlic

1 cup soy sauce substitute

1 teaspoon fish sauce

1 teaspoon date syrup

Stir to combine. Make a slurry of:

2 teaspoons corn starch or arrowroot

1 tablespoon water

Add to the sauce and stir until the sauce thickens. Reduce heat to low and let cook for 5-7 minutes. Add to the string beans and mushrooms and reheat the vegetables over low heat for 1-2 minutes. Garnish with scallion greens and serve.*

*I actually only used half the garlic sauce so put the other half into a 1 cup jelly jar and stuck it in the freezer for the next time I need it.

Moo Goo Guy Pan

We’re continuing the Chinese revisionist recipes. One of my mother’s and my favorite Chinese dishes is Moo Goo Guy Pan – a mixture of chicken and vegetables in a light sauce. Usually made bok choy, water chestnuts and mushrooms along with snow peas, this dish is a satisfying meal that covers all the nutritional bases. Other than cutting up all the vegetables and chicken, it goes together quite easily. I actually cut up everything the night before I wanted to make this, storing the vegetables in a container in the refrigerator and the chicken in a gallon food storage bag with the corn (or tapioca) starch. It was then very simple to prepare the next day.

Vegetables (feel free to substitute other vegetables your family likes, asparagus would work nicely):

1/2 medium onion, sliced

6 ounces sliced mushrooms, any variety will work

4-6 ounces snow peas with the strings removed

4-5 baby or 1 large bok choy

8 ounces sliced water chestnuts (the canned kind works fine)

Heat 1 tablespoon olive oil in either a 12 inch high sided skillet or a wok over medium high heat. Add the prepared vegetables and cook, stirring for 2-3 minutes until slightly softened. Remove them from the heat and set aside in a separate bowl.

Chicken:

2 medium sized chicken breasts thinly sliced (works best if the breasts are partially frozen)

2 tablespoons corn or tapioca starch

Toss the chicken slices in the starch and let sit for at least 30 minutes. Heat another tablespoon of olive oil, over medium heat, in the same skillet and add the sliced chicken. Brown on one side for 2-3 minutes and then flip and brown on the other sides. If they stick, you’re turning them too soon. And don’t worry, making the sauce in the pan will release those brown sticky pieces from the bottom of the pan. Total, this should only take about 5 minutes if you’ve sliced them thin enough.

While the chicken cooks, prepare the sauce:

2 tablespoons rice vinegar

2 tablespoons agave nectar

1/2 cup chicken stock

1/2 to 1 tablespoon sesame oil (depending on your taste, this is a very strong flavor)

1-2 tablespoons fish sauce (again depending on your taste, very salty flavor)

1 1/2 tablespoons corn or tapioca starch

1 teaspoon minced garlic

Whisk to combine before adding to the cooked chicken in the skillet. Stir constantly until sauce thickens, scraping the bits off the bottom of the pan. Stir in the reserved vegetables. Cover and let sit for 2-3 minutes which will reheat the vegetables. Serve with slivered scallion greens and rice. Makes 4 servings.

Moussaka (Greek Lasagna)

My mother loved moussaka. When I made it for her, I used ground lamb, ricotta cheese, eggs, and homemade pasta sauce. Things and times have changed so here’s one that’s dairy, gluten and egg free and uses jarred (or homemade if you have the time and desire) sauce. Just in case, I’m including my recipe for pasta sauce.

First, start the tomato sauce if making homemade by heating in a small Dutch oven:

1 tablespoon olive oil

Add to it when hot:

1 diced medium onion

1 diced sweet pepper, any color

1/2 cup sliced carrots (or grated)

6 ounces shitake mushrooms

Stir to combine, lower heat to medium and cook until the onions and mushrooms are sweating and onion is translucent. Add:

1-2 teaspoons minced garlic

32 ounces small diced tomatoes

16 ounces tomato puree

1 teaspoon mixed Italian dried herbs (basil, marjoram, thyme)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Cook over medium low heat for about 1 1/2 to 2 hours, stirring occasionally. This gets rid of much of the water in the tomatoes so the sauce can thicken. If it boils too vigorously, reduce the heat to low. When reduced by about 1/3, add:

1 tablespoon tomato paste

1 tablespoon agave nectar

Use an immersion blender to cream most of the vegetables, leaving a few whole. I do this because then the eggplant slices sit better in the sauce but it is optional. In a large skillet, heat:

1 tablespoon olive oil

When hot add:

1 pound bulk Italian sausage (or if you want this vegan, diced tofu)**

Cook the sausage through and then drain off the fat and add to the tomato sauce, stirring to combine. Set aside. If using jarred sauce, this will take more than 1 large jar.

While the sauce is cooking, peel and thinly slice:

1 large eggplant

Place the slices on a large, sided baking sheet in a single layer and salt generously. Once salted, another layer of eggplant can be added on the top of the first, again salting generously. Place a slightly smaller baking sheet on top of the eggplant and then weight it down with large cans. Let sit at least 30 minutes, 60 is preferable.

After sitting, wash each eggplant slice to remove the salt and whatever liquid was expelled from the slices. Dry between paper towels. Heat in a large skillet (12 inch) or flat griddle:

1 teaspoon olive oil (just to coat the bottom of the pan)

When hot, add eggplant slices until the bottom is covered but the slices have room to move. Let brown for a minute or two and then turn and brown the second side. Repeat until all the slices are browned.

Still while the sauce is cooking, add to a large saucepan:

1/2 cup olive oil

Begin heating over medium high heat. Add:

3/4 cup gluten-free flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon allspice (or nutmeg)

Whisk to combine. Cook over medium low heat for 2-3 minutes to cook the flour then add, 1 cup at a time:

3 cups oat milk (or any other non-dairy milk except soy)

Whisk each portion of milk into the flour and cook, whisking every minute or so, until the white sauce is thickened. It should be the consistency of a pudding or mashed potatoes.

Preheat oven to 350 degrees. Spray the bottom and sides of a 9×13″ baking pan with non-stick spray. Line the bottom of the pan with slices of eggplant.* Add a layer of the meat sauce and repeat ending with a layer of eggplant (3 layers of eggplant and 2 layers of sauce). There may be a little meat sauce left over. Slowly pour the white sauce on top of the last layer of eggplant (I didn’t quite have enough eggplant to cover the entire top but it still worked okay). The white sauce on mine was only about 1/2 inch thick but if your pan is deep enough, use all the white sauce, it’s that yummy on the top! Sprinkle the top with:

1-2 cups grated parmesan cheese

Place baking pan on a large baking sheet because if it’s full, it will bubble over and put in the oven. Bake for 30-45 minutes or until the middle is bubbling. Let cool for about 15-20 minutes before slicing.

*Don’t think you have enough eggplant? Peel and thinly slice 1-2 medium to large Russet potatoes and place those on the bottom layer of the moussaka, using the eggplant for just other 2 layers.

**I used sweet Italian sausage but feel free to use any ground meat.

Stuffed Turkey Rolls

I found some turkey breast filets at the store the other day and wondered how to cook them without drying them out. Turkey breast filets can be either too thick or too thin; these were very thin. I used to make a turkey “napoleon” for my husband and I wondered if it would work as a roll. It not only worked, but they turned out delicious. The stuffing can be made ahead and is enough to stuff 6-8 turkey filets depending on their size. Of course, any stuffing recipe will work but I made my sausage and mushroom stuffing, adding half a pear for a little sweetness and it turned out succulent. The stuffing is the most time consuming part of this process.

Serves 3-4.

To make the stuffing, over medium a 10″ skillet, heat:

2 tablespoons olive oil

When hot, add:

1/2 medium onion, finely diced

2 small stalks celery, finely diced

1/2 medium pear, minced

3 ounces mushrooms, finely diced

Stir and reduce heat to medium low. Cover the vegetables for about 5 minutes until they are tender. While they cook, break up 2 slices of bread (I used the quick oat bread recipe on this blog). If using a different bread, be sure to crumble into small pieces. When the vegetables are soft, add them along with the oil to the bread crumbs, mix thoroughly. To the skillet add:

4 ounces sausage, any kind your family likes

Cook thoroughly, breaking it up as it cooks into a “minced” meat consistency (like hamburger). This should only take a couple of minutes. Add to the stuffing mix along with:

Salt and pepper to taste

1/2 to 1 teaspoon of ground sage

If your turkey filets are square, you’ve hit the jackpot! Mine were triangular. Add about 1/3 cup of the stuffing on the longer side of the filet and pull the smaller side over it. I used bacon to wrap and hold the roll but I would suggest using porchetta instead because the bacon had too strong a flavor and almost overpowered the turkey roll.

Once rolled and wrapped, secured with toothpicks if necessary, place in a 10″ skillet with a little oil so that the bacon doesn’t stick. Cook over medium heat for approximately 2-3 minutes per side, getting all four sides.

While the turkey rolls are cooking, heat 2 tablespoons olive oil in another 10″ skillet. When hot add:

3 ounces of mushrooms

1/2 medium pear, minced

Cook for a 2-4 minutes, salt and pepper to taste and add:

2 tablespoons all purpose gluten-free flour

Stir to combine so that all the oil is floured and cook over medium low heat for 1-2 minutes to cook the flour. Add:

1 1/2 to 2 cups turkey (or chicken) stock

Stir to combine and stir constantly until thickened into a gravy.

Serve the turkey rolls over mashed potatoes (or rice), adding gravy to each of the servings. Enjoy!