Liter Side Toast/Sausage Roux Or Gravy

• 4 slices of whole grain wheat bread, toast just before serving.
• 1 Cup of No fat Chicken Broth-use in the end to thin out roux or rue you may call it.
• 1/4 pound ground turkey
• 1/2 tsp red pepper flakes
• 1/4 tsp minced garlic
• 1/4 tsp cumin
• salt/pepper to taste
• 1/2 tsp ground sage
• 1 tsp worcestershire sauce
• 1/4 tsp oregano
• 1/4 tsp powedered onion

1. BROWN above NOT the toast nor the Chicken Broth,in non stick skillet sprayed w/ non stick spray until done. Drain, reserve in a bowl & set aside covered to retain heat. Don't WASH skillet.
2. USE SAME SKILLET & 1/2 cup of unbleached flour, 1 TB ground flax seed-YES opt, pour that drained oily fats back into this skillet, it's nominal, shift that flour and flax seed slowly into the heated oil & juices, stir constantly over med-high heat until peanut butter coloured, then a lil' darker, have broth ready to pour in slowly & stir until disolved and then starts to thicken, may use less or more broth, depends on how thick you want this roux or gravy to be. Turn off heat when thicker than yogurt texture, dump in reserved meat, stir.
3. Remove from heat, divide onto the toast in two plates in the center and allow to overflow on sides of the toast. Serve w/ a fresh slice of tomato on plate & enjoy!

grain wheat bread, no fat chicken, ground turkey, red pepper, garlic, cumin, salt, ground sage, worcestershire sauce, oregano, powedered onion

Taken from www.epicurious.com/recipes/member/views/liter-side-toast-sausage-roux-or-gravy-50143160 (may not work)