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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a fantastic alternative to traditional giblet gravy- the mushroom pieces take the place of giblets or hard-boiled egg pieces (for the others out there who are squeamish about the old-fashioned version) and the flavor adds a wonderful savory complement to any holiday dish. I've been making this for Thanksgiving and Christmas dinners for years now, and we always drown turkey, potatoes, stuffing, biscuits-you name it-in this gravy. It's slightly creamy, fragrant, and has a beautiful flavor that adds something lovely without overpowering. It heats up nicely with leftovers, as well! (I adapted it slightly from a cookbook so many years ago now that I can't remember where it came from.) Ingredients:
1/2 cup all-purpose flour |
1/2 cup dry sherry |
3 tablespoons butter |
12 ounces fresh shiitake mushrooms, stemmed, sliced |
2 teaspoons dried rosemary |
4 cups canned low sodium chicken broth (approximately) |
1/3 cup whipping cream |
1 teaspoon dried thyme |
1 teaspoon dried tarragon |
Directions:
1. Mix flour and Sherry in small bowl until smooth paste forms.
2. Melt butter in a heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes.
3. Note: these two starter stages can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.
4. Discard turkey neck and giblets from pan juices in roasting pan.
5. Transfer pan juices to large glass measuring cup, and spoon off fat.
6. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms.
7. Add flour paste and whisk until smooth.
8. Bring mixture to boil, stirring frequently.
9. Boil until thickened to light gravy, about 10 minutes.
10. Mix in cream, thyme and tarragon. Season with salt and pepper.
11. Serve turkey with gravy.
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