Prep 10 mins
Cook 15 mins
Rich savory gravy. You can omit the mushroom and onions. The giblet stock can be replaced with chicken stock. Check out my (Giblet Stock from turkey or chicken for soup or gravy Giblet Stock from Turkey or Chicken or ?? for Soup or Gravy)
- 4 tablespoons butter
- 2 large onions, diced
- 1⁄2 lb mushroom, sliced
- 4 cups giblet turkey broth, about
- 1 cup port wine
- 1⁄4 cup all-purpose flour
- 1⁄2 cup water
- 2 teaspoons minced fresh rosemary
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- Make giblet stock while turkey is roasting.
- Transfer roasted turkey to a large platter.
- Pour juices from the pan into a fat separator.
- Set aside to separate, about 10 minutes.
- Strain stock, discarding solids, and return to saucepan; warm over low heat.
- Place roasting pan on top of stove over medium-high heat.
- Saute onions and mushrooms in butter in roasting pan until onions brown slightly.
- Pour port into pan, and deglaze; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
- Make a slurry: In a small bowl dissolve flour in water.
- Slowly pour into roasting pan; stir to incorporate.
- Slowly stir in remaining stock.
- Raise heat to medium high. Stirring consistently.
- Add the dark drippings that have settled to the bottom of the fat separator to roasting pan.
- Discard fat.
- Stir in rosemary.
- Season with salt and pepper.
- Cook 10 to 15 minutes to reduce and thicken.
- Adjust seasoning.
Very good and different from our usual turkey gravy. I only used one onion and 1 cup of wine (I didn't have port so used a red wine instead)but only used 1/4 cup flour w/ water. It wasn't really all that thick so I should have used the other 1/2 cup of flour as indicated in the ingredients. Thanks for sharing!