On Thu, 07 Aug 2014 20:45:45 -0700, "Malcom \"Mal\" Reynolds"
> wrote:

>In article >,
> "Julie Bove" > wrote:
>
>> "jmcquown" > wrote in message
>> ...
>> > On 8/7/2014 5:25 PM, Julie Bove wrote:
>> >>
>> >> "squirts" > wrote in message
>> >> ...
>> >>> On 8/7/2014 3:19 AM, Julie Bove wrote:
>> >>>> I would love to make this but since I can't have dairy, it will have to
>> >>>> be an approximation. I have some stuff that I am trying to use up
>> >>>> including whole wheat linguine and boxed mushroom gravy. I will add
>> >>>> some onion, probably a little celery, a few fresh mushrooms, turkey
>> >>>> breast, peas and some black pepper and parsley. If it seems too dry, I
>> >>>> have some boxed turkey broth to add.
>> >>>>
>> >>>> I hope it is good. I miss stuff like tetrazzini, A La King and chicken
>> >>>> or tuna casserole. Alas I can't have chicken or tuna so it will have
>> >>>> to
>> >>>> be turkey.
>> >>>
>> >>>
>> >>> Consider using a very light (golden) roux - if butter is considered a
>> >>> dairy no-no then use chicken fat or canola oil with the flour.
>> >>>
>> >>> This will work well in a pot pie also.
>> >>
>> >> As I said, I can't have chicken. And I don't like the flavor of canola.
>> >
>> > I'm not espousing what he/she recommends, mind you. You can always use
>> > turkey rather than chicken. But there are other oils neutral oils other
>> > than canola. Safflower. Sunflower. Peanut oil. Still, I seriously
>> > doubt making a roux would be the same at all. See, the new "squirts"
>>
>> Where in the world would I get turkey fat? And I know there are oils but I
>> don't want something that is just fat and flour. That doesn't make for a
>> tasty dish.
>
>I've never known anyone that would consider a roux as "food" to be eaten
>by itself

Roux is more part of a process than a food... a roux is an ingredient
used to make a bechamel sauce which can be and is typically seasoned
and used as a part of a recipe, same as other sauces