Wild-Mushroom Gravy


If your pan doesn't yield enough drippings, add water or chicken broth.


3 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

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.

November 1999
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