Savory Turkey Gravy With Mushrooms and Onions
photo by Rita1652
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
8 cups
ingredients
- 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
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey