Instructions: Ruby Red Sauce

Start 30 minutes before mealtime or when the turkey is done.


diced onion
diced celery
diced carrots
extra virgin olive oil*
chopped mushrooms
local ruby red wine (Somerset Ridge Winery)
organic beef stock (Clearly Organic)
bay leaf
black peppercorns

*If the oil has solidified in the fridge, place the sealed container in a cup of warm water. It will return to a liquid.

Cookware & Staples:

large skillet
small bowl or gravy boat

Step 1: Sauté the Veggies

WARM the olive oil over medium heat in a large skillet.

ADD the onion, celery and carrots.

STIR and cook for 5 minutes until the veggies begin to soften.

Step 2: Add the Wine and Mushrooms

STIR in the wine. (This is known as "deglazing" the pan.)

ADD the mushrooms and the turkey trimmings from the roasting pan.

SIMMER over medium heat until the liquid reduces by half, about 10 minutes.

Step 3: Combine Remaining Ingredients

ADD the beef broth, thyme, bay leaf and peppercorns.

REDUCE heat to medium-low and simmer the sauce for 10 minutes.

Step 4: Strain the Sauce

PLACE the cheesecloth in your strainer.

POUR the sauce through a strainer into a bowl or gravy boat. The solids will be retained in the strainer. You can discard them.

★TIP: Have cheesecloth on hand? Lay a piece of it in your strainer before pouring the sauce for finer filtering (optional).

Step 5: Serve the Meal

CARVE the turkey breast into thick slices.

SERVE with the dressing, relish and ruby red sauce.


★TIP: Please recycle your dinner kit packaging.

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