Prep 10 mins
Cook 15 mins
This will greatly enhance your holiday turkey! When you cook the turkey, save the drippings for this great gravy! Somtimes I add a little milk or cream towards the end of cooking.
- pan dripping, from roasted turkey
- 3⁄4 cup dry sherry
- 1 portabella mushroom, cut into 1/2 inch cubes
- 1 1⁄2-2 1⁄4 cups water, as needed or 1 1⁄2-2 1⁄4 cups broth
- 3 tablespoons cornstarch, mixed with
- 3 tablespoons water
- salt & freshly ground black pepper, to taste
- Remove the turkey from the roasting pan and set aside.
- Place the pan and its drippings over medium-low heat.
- Stir in the sherry, scraping and deglazing the pan.
- Add the mushroom pieces, continuing to stir.
- As the sauce thickens, add the water, a little at a time, continuing to stir for 3 or 4 minutes.
- Stir in the cornstarch-water mixture.
- Increase the heat to medium and stir until the gravy thickens.
- Taste and adjust seasoning with salt and pepper, if necessary.
I made to go with our chicken, stuffing and mashed potatoes. Extra special recipe!
I've never used cornstarch for gravy, I'm more of the flour into the drippings type girl, so this was a first for me. This was excellent gray! I made this using the drippings from my Baked Chicken recipe, pouring off the fat from the pan and then doing the deglazing with what was left, as far as drippings goes. It worked out very well and the gravy was delicous. I'll definitely be making this again! Thanks Sharon, your recipes never fail :)