Prep 20 mins
Cook 15 mins
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.)
- 118.29 ml all-purpose flour
- 118.29 ml dry sherry
- 44.37 ml butter
- 340.19 g fresh shiitake mushrooms, stemmed, sliced
- 9.85 ml dried rosemary
- 946.36 ml canned low sodium chicken broth (approximately)
- 78.07 ml whipping cream
- 4.92 ml dried thyme
- 4.92 ml dried tarragon
- Mix flour and Sherry in small bowl until smooth paste forms.
- 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.
- Note: these two starter stages can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.
- Discard turkey neck and giblets from pan juices in roasting pan.
- Transfer pan juices to large glass measuring cup, and spoon off fat.
- Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms.
- Add flour paste and whisk until smooth.
- Bring mixture to boil, stirring frequently.
- Boil until thickened to light gravy, about 10 minutes.
- Mix in cream, thyme and tarragon. Season with salt and pepper.
- Serve turkey with gravy.