Quorn™ Turk'y Roast with Red Wine-Mushroom Sauce

Spruce up your Thanksgiving meal! This elegant sauce makes for a nice change from traditional gravy

Let's Cook!

1. Cook Quorn™ Turk'y Roast as per pkg. direction. While cooking, prepare the red wine sauce.
2. To make the red wine sauce, heat oil in large skillet over medium-high heat. Add shallots & garlic. Sauté 2-3 minutes or until softened. Stir in mushrooms; sauté until tender, about 5-7 minutes. Stir in tomatoes; sauté about 4 minutes longer.
3. Add wine to skillet; boil until liquid is reduced by half (about 15 minutes). Add broth, parsley, thyme and bay leaf; return to boil. Reduce heat and simmer, uncovered, stirring occasionally, 10 - 15 minutes to blend flavors. Remove bay leaf; season with salt and pepper.
4. Mix butter and flour in small bowl. Gradually whisk flour mixture-butter into simmering sauce. Cook until sauce is slightly thickened, about 5 minutes.

TIPS:

• Sauce can be made 1 day ahead. Cover; refrigerate. Rewarm over medium heat or in the microwave.
• This sauce is also delicious served with Quorn™ Naked Cutlets.