Wild-Mushroom Gravy

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

This recipe goes with Lemon-Sage Turkey with Wild-Mushroom Gravy

Yield: 3 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 43
  • Calories from fat: 52%
  • Fat: 2.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.6g
  • Carbohydrate: 3.5g
  • Fiber: 0.3g
  • Cholesterol: 5mg
  • Iron: 0.4mg
  • Sodium: 4mg
  • Calcium: 3mg

Ingredients

  • 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

Preparation

  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.
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