Mushroom Essence Giblet Gravy



Makes about 4 1/4 to 4 1/2 cups

Recipe from


Nutritional Information

Calories 90
Caloriesfromfat 19 %
Protein 12 g
Fat 1.9 g
Satfat 0.6 g
Carbohydrate 5.5 g
Fiber 0.2 g
Sodium 74 mg
Cholesterol 69 mg


1 pound mushrooms, finely chopped
1/2 cup chopped onion
1/2 cup sherry
5 cups fat-skimmed chicken broth
Neck and giblets from a 14- to 23-pound turkey
Fat-skimmed drippings from a roasted 14- to 23-pound turkey (optional)
1/3 cup cornstarch
Salt and pepper


1. Combine the mushrooms, onion, sherry, and 1 cup broth in a 4- to 5-quart nonstick pan over high heat. Bring to a boil and stir often until liquid is evaporated and mushrooms are very well browned, 20 to 25 minutes; add 1 to 2 tablespoons water, if needed, to prevent scorching.

2. Rinse turkey neck, heart, gizzard, and liver; wrap liver and chill. Add neck, heart, gizzard, and 4 cups broth to pan. Cover, bring to a boil over high heat, and simmer until gizzard is tender when pierced, about 1 1/2 hours. Add liver (or save for other uses) and cook until faintly pink in the center (cut to test), 5 to 8 minutes. Pour mixture through a strainer into a bowl. Discard vegetables. Pull meat from neck; discard bones. Finely chop meat and giblets. If making ahead, cover bowl and meat mixture, and chill up to 1 day.

3. Measure broth mixture and, if needed, add water to make 4 cups. Return broth mixture to the 4- to 5-quart pan and add meat mixture and turkey drippings; bring to a boil over high heat. In a small bowl, blend cornstarch with 1/4 cup water. Stir in enough cornstarch mixture to thicken boiling gravy as desired. Season to taste with salt and pepper.

Nutritional analysis per 1/4 cup.