How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mad Light Sunday Gravy?

You need 18 ingredients. The key ingredients include: 2 (1 1/2-ounce) slices whole-wheat bread, diced, 8 garlic cloves, finely chopped and divided, 2 tablespoons milk, 1 pound ground turkey, and more.

Is Mad Light Sunday Gravy suitable as meat & poultry?

Yes, Mad Light Sunday Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Mad Light Sunday Gravy?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mad Light Sunday Gravy Recipe

Name: Mad Light Sunday Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 1/2-ounce) slices whole-wheat bread, diced; 8 garlic cloves, finely chopped and divided; 2 tablespoons milk; 1 pound ground turkey; 3/4 cup finely chopped onion, divided; 1/4 cup chopped fresh flat-leaf parsley; 1 tablespoon grated pecorino Romano; 1 tablespoon grated Parmigiano Reggiano; 2 egg whites; 2 tablespoons olive oil, divided; 2 pounds skinless, boneless chicken thighs; 4 (2-ounce) links Italian chicken sausage; 4 chicken necks; 1 (28-ounce) can whole plum tomatoes; 2 tablespoons tomato paste; 1 teaspoon dry oregano; 1/2 teaspoon kosher salt; 24 fresh basil leaves

1

It's Louis Prima time. Your favorite internet music source has it. This is a must.

2

MAKE MEATBALLS

3

Moisten the bread and 4 garlic cloves with the milk in a large bowl.

4

Add the ground turkey, 1/4 cup of onion, the parsley, both cheeses, and the egg whites to the bread mixture. Don't mix yet.

5

Combine well, without mushing it. The meat is already ground, and it's turkey, a more pasty product than beef or pork. Make 16 small, 1-inch meatballs.

6

Refrigerate in a single layer, uncovered, while you brown the other meats.

7

BROWN THE CHICKEN, SAUSAGE, AND MEATBALLS

8

Heat a Dutch oven on the stovetop on moderate heat. Let the gravy begin.

9

Add 1 tablespoon of the olive oil and swirl to coat. Add the chicken thighs and cook 3 minutes per side, until brown. Set aside on a platter.

10

Add the chicken sausage and necks and cook 5 minutes, browning them on all sides. Cook the sausages to about 155u00b0. Remember, this will be simmered again, so slightly undercooked is okay. Set aside on a platter.

11

Add 1 tablespoon oil to the Dutch oven.

12

Now, add half the meatballs and cook 5 minutes, browning them on two sides. Don't roll them about; simply turn once. They'll cook through in the gravy.

13

Remove them to the platter, and repeat with the remaining meatballs.

14

MAKE A SAUCE -- IT'LL BRING THE GRAVY TOGETHER

15

Add 4 cloves of garlic and 1/2 cup of onion to the pot. Stir 2 minutes, until they're slightly browned and translucent.

16

Now, add the tomatoes to the Dutch oven, juice and all, and the tomato paste and oregano. Bring to a boil. Scrape the bits off the bottom of the pot with a wooden spoon.

17

Gently add all of the chicken, the meatballs, the sausage, and the salt. Cover, reduce the heat to medium-low, and simmer for an hour and a half or more, until the chicken thighs pull apart with a pair of tongs.

18

FINISH AND SERVE

19

Remove the meat to a platter. Cut the sausages into 1-inch pieces on the bias. Cut the necks in half.

20

Add the basil to the gravy. Stir.

21

To serve, arrange the chicken thighs, sausage, necks, and meatballs on a platter. Spoon just enough tomato over to enrobe, but not drench. This is Gravy.

Mad Light Sunday Gravy

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