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Wild-Mushroom Gravy

Yield 3 cups (serving size: 1/4 cup)
If your pan doesn't yield enough drippings, add water or chicken broth.


  • Pan drippings
  • 2 cups water
  • 3/4 cup thinly sliced shallots
  • 1/2 cup thinly sliced carrot
  • 1 turkey neck
  • 1 cup sliced button mushrooms
  • 1 cup thinly sliced shiitake mushroom caps (about 3 1/2 ounces)
  • 5 tablespoons all-purpose flour
  • 1 teaspoon red currant jelly
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 43
  • caloriesfromfat 52 %
  • fat 2.5 g
  • satfat 0.7 g
  • monofat 1 g
  • polyfat 0.6 g
  • protein 1.6 g
  • carbohydrate 3.5 g
  • fiber 0.3 g
  • cholesterol 5 mg
  • iron 0.4 mg
  • sodium 4 mg
  • calcium 3 mg

How to Make It

  1. Place a large zip-top plastic bag inside a 4-cup measure. Pour drippings from turkey roasting pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings to measure 2 cups, stopping before fat layer reaches opening. Reserve 2 tablespoons fat in bag; set aside.

  2. Combine water, shallots, carrot, and turkey neck in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Strain cooking liquid through a sieve over a bowl, reserving 3/4 cup cooking liquid. Discard solids, reserving turkey neck. Remove meat from neck; chop. Add meat and cooking liquid to defatted 2 cups drippings in 4-cup measure.

  3. Heat reserved 2 tablespoons fat in a medium saucepan over medium heat. Add mushrooms; sauté 2 minutes. Add flour; cook 1 minute. Gradually add cooking liquid mixture; cook 10 minutes or until slightly thick, stirring occasionally. Remove from heat; stir in jelly and pepper.