Ingredients for Savory Turkey Gravy With Mushrooms And Onions
- 2 tablespoons butter
- 1 medium onion, chopped
- 8 ounces sliced mushrooms
- 2 cups warm giblet stock (or chicken stock)
- 1/4 cup dry port wine
- 1/4 cup all-purpose flour
- 1/2 cup cold water
- 1 teaspoon fresh rosemary
- salt, to taste
- fresh ground black pepper, to taste
- dark drippings, reserved
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How to Make Savory Turkey Gravy With Mushrooms And Onions
- While your turkey roasts, prepare the giblet stock (recipe #77787).
- Once the turkey is cooked, transfer it to a large platter to rest.
- Carefully pour the pan juices into a fat separator. Let stand for 10 minutes to separate fat from drippings.
- Strain the giblet stock, discarding any solids. Return the clear stock to a saucepan and keep warm over low heat.
- Place the roasting pan on the stovetop over medium-high heat.
- Add 2 tablespoons of butter to the roasting pan. Sauté 1 medium onion, chopped, and 8 ounces of sliced mushrooms until onions are lightly browned.
- Pour 1/4 cup of dry port into the pan and deglaze, scraping up any browned bits from the bottom and sides with a wooden spoon.
- In a small bowl, whisk together 1/4 cup all-purpose flour and 1/2 cup cold water to create a smooth slurry.
- Gradually whisk the slurry into the roasting pan, stirring constantly.
- Gradually whisk in 2 cups of warm giblet stock (or chicken stock).
- Increase heat to medium-high and stir continuously.
- Add the dark drippings (reserve the fat) from the fat separator to the roasting pan.
- Discard the separated fat from the fat separator.
- Stir in 1 teaspoon fresh rosemary.
- Season generously with salt and pepper to taste.
- Reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the gravy has thickened to your desired consistency.
- Taste and adjust seasonings as needed before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
17g
Fat
18g
Carbs
3g
