Name: Turkey Mushroom Gravy
Prep time: 30 min
Cook time: 30 min
Yield: 20
Ingredients: Unsalted butter - 2 cups; Portobello mushrooms, wiped clean with paper towels - 1 pound; Whole white mushrooms, wiped clean with paper towels - 2 pounds; All-purpose flour - 1 cup; Chicken broth - 4 (14.5 ounce) cans; Turkey pan drippings - 1 ½ cups; Chopped onions - 2 cups; Chopped celery - 1 cup; Salt and pepper to taste - 1 cup; Cayenne pepper - ¼ teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Turkey Mushroom Gravy

1. Unsalted butter - 2 cups

2. Portobello mushrooms, wiped clean with paper towels - 1 pound

3. Whole white mushrooms, wiped clean with paper towels - 2 pounds

4. All-purpose flour - 1 cup

5. Chicken broth - 4 (14.5 ounce) cans

6. Turkey pan drippings - 1 ½ cups

7. Chopped onions - 2 cups

8. Chopped celery - 1 cup

9. Salt and pepper to taste - 1 cup

10. Cayenne pepper - ¼ teaspoon

How to cook deliciously - Turkey Mushroom Gravy

1. Stage

Melt butter in a large stock pot over medium-low heat, and cook mushrooms until they are browned and butter is clear, 1 to 1 1/2 hours. Remove mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk flour into butter, and gently cook over low heat until flour mixture turns a mahogany brown color, about 20 minutes. Whisk in chicken broth; bring mixture to a simmer to thicken stock.

2. Stage

Pour turkey drippings into a saucepan, then cook and stir onions and celery in drippings over medium-low heat until onions begin to turn brown, about 20 minutes. Stir drippings and vegetables into thickened stock. Bring gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend flavors. Stir in chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.