Directions:
- In the last hour of turkey roasting, scatter the carrots, celery, and garlic in the bottom of the roasting pan.
- In a 3-quart saucepan, bring the stock to a boil over medium heat. Reduce by half.
- When the turkey comes out of the oven, remove the carrots and celery stalks and place them in a blender or food processor. Add the stock and puree until smooth. Add half the garlic cloves, puree, and taste. (Heads of garlic vary in intensity, so it is necessary to check the strength of the sauce as you go). Add more garlic to taste, if desired.
- Stir in the salt and pepper, and just before serving, add the parsley, chives, and savory.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3794.4 Kcal (15886 kJ) | ||
| Calories from fat | 0.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 81642.57mg | 3402% | |
| Potassium | 21853.08mg | 465% | |
| Total Carbs | 191.26g | 64% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 568.18g | 1136% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 189.4mg | 1052% | |
| Calcium | 15.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 8.18 Kcal (34 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 175.95mg | 3402% | |
| Potassium | 47.1mg | 465% | |
| Total Carbs | 0.41g | 64% | |
| Sugars | 0g | 4% | |
| Dietary Fiber | 0g | 3% | |
| Protein | 1.22g | 1136% | |
| Iron | 0.4mg | 1052% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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