57626 recipes created | Permalink | Dark Mode | Random

Advanced Olive & Mustard Town Thanksgiving Gravy Recipe


2 tablespoons butter

1 medium onion, chopped

3 tablespoons minced shallots

1/2 teaspoon garlic powder

1 teaspoon dried sage

1 teaspoon dried basil

6 tablespoons sherry

2 teaspoons olive oil

salt and pepper to taste

salt and pepper to taste

1/2 cup Italian-style salad dressing

1/2 cup cooking wine

1/2 cup Italian-style cider

3 slices zucchini


Preheat oven to 350 degrees F (175 degrees C).

Place butter in a 9x13 inch baking dish. Bring a large pot of salted water to a boil.

Pour olive oil and shallots into the pan that is large enough to fit everything into, or add white sugar at half that amount.

Place garlic powder, sage, basil, salt, pepper and saute, stirring, until all herbs are heated.

While the garlic powder and sherry are heating, whisk together the brown sugar and Italian dressing; stir into the pan of olive oil. Mix all together until the mixture is smooth.

While the onions, garlic powder, olive oil, vinegar, wine, mustard, salad dressing mix, brown sugar, Italian sauce and wine mix, are heating, spread zucchini onto the bottom. Place next layer in the pan of oil, then increase heat to high.

Sneak sherry off through the cracks in the crust. Mix together remaining 1/2 cup olive oil with the remaining 1/2 cup wine, and pour into the skillet of olive oil. Cook over medium heat for 1 or 2 minutes to just melt.

Bake uncovered in the preheated oven for 50 minutes, or until the bread is golden. Flip while warming and spread the chicken slices on top of the scallops. Serve warm with white or raspberry raspberries.


Shunnun writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this recipe as a hot fruit dressing for a pork roast at Easter. It was very easy to make and good taste. I used plain old vanilla yogurt for the topping, and I mean toasted. It was pretty and pleasant. I think I'll keep this recipe.