Gingersnap Gravy 2

Course : Gravy
Serves: 16
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1/2 teaspoon kosher salt
1 teaspoon white pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground thyme
1/4 teaspoon ground sage
1/4 teaspoon cayenne
1/8 teaspoon ground cumin
2 teaspoons chicken fat
2 teaspoons unsalted butter
3/4 cup onion
1/2 cup celery
1/2 teaspoon garlic
7 cups chicken stock
8 pieces gingersnap
1 teaspoon light brown sugar

Preparation / Directions:

combine salt, white pepper, ginger, thyme, sage, cayenne, and cumin-mix well and set aside heat butter and chicken fat in a large skillet, over a moderate flame add celery, onions, and garlic heat and stir for 5 minutes whisk in seasonings mixture and saute for another 5 minutes whisk in stock bring to a boil, reduce heat, and simmer for 20-25 minutes, until reduced to 1 quart whisk in ground gingersnaps, heat and stir for 10 minutes add brown sugar and additional ground ginger to taste strain well keep warm serve hot or warm


Nutritional Information:

38 Calories (kcal); 1g Total Fat; (39% calories from fat); 1g Protein; 4g Carbohydrate; 2mg Cholesterol; 1025mg Sodium

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