with Fresh Herbs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Beef Stock Concentrate
Not included in your delivery
PREP: Peel and mince half the shallot (save remaining for another use). Peel and mince 1 clove garlic. Chop remaining thyme leaves and remaining sage leaves until you have ¼ tsp of each.
SIMMER: Melt 1 TBSP butter in a large pan over medium-high heat. (If it’s clean, use the same pan you used for the stuffing.) Add shallot, garlic, chopped thyme, and chopped sage. Cook, stirring, until fragrant, 1 minute. Add flour; whisk constantly until incorporated, 30 seconds. Slowly whisk in ¾ cup water, demi-glace, and stock concentrate. Bring to a boil, then immediately reduce to a low simmer. Cook until thickened, 8-10 minutes. Season with salt and pepper.
SERVE: Serve gravy with mashed potatoes