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Authentic New England Recipes                 
Onion Sauce for Roast Turkey

Adapted from Plimoth Plantation’s
recipe page featuring original Colonist recipes

This sauce is quite nice and makes a nice
change from modern gravy. In the 17th
century “gravy” was the drippings from
the meat that were often transformed into
a sauce.

6 medium onions, sliced thinly
2 cups of water
2 teaspoons of coarsely ground pepper
1 teaspoon salt
1 tablespoon sugar
¼ cup red wine vinegar
¼ cup bread crumbs (optional)

Follow your favorite recipe for roast turkey. Remove the turkey
to a platter reserving the pan juices. Place thinly sliced onions
in a pot with water and salt. Bring to a boil over medium high
heat and cook until the onions are tender but not mushy. A good
deal of the water should have boiled away. Set aside for
a moment. Place the roasting pan over medium heat and stir
to loosen any brown bits. Stir in the onion sauce, sugar, vinegar
and bread crumbs if desired. Add pepper to taste and adjust
seasonings. To serve, pour over sliced turkey or serve alongside
in a separate dish.

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