Instructions: Ruby Red Sauce
Start 30 minutes before mealtime or when the turkey is done.
*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:
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.