Superb Mushroom Turkey Gravy recipe It’s a favorite, even for the people who are not avid mushroom fans!
- Cook Time - 2 Hours
Ingredients
- 2 cups - unsalted butter
- 1 pound - portabello mushrooms - wiped clean with paper towel
- 2 pounds - whole white mushrooms - wiped clean with paper towel
- 1 cup - all-purpose flour
- 4 14.5 ounce - cans chicken broth
- 1 1/2 cups - turkey pan drippings
- 1 1/2 cups - chopped onions - very fine
- 3/4 cup - chopped celery - very fine
- salt and pepper - to taste
- 1/4 tsp - cayenne pepper
Instructions
1. Melt butter in large pot over medium-low heat, and cook the mushrooms until they are browned and the butter is clear, about 1 hour. Remove the mushrooms, coarsely chop them, and set aside, There should be about 1 cup of butter left in the stock pot; whisk the flour into the butter, and gently cook over low heat until the flour mixture turns a rich brown, about 20 minutes. Whisk in the chicken broth; bring the mixture to a simmer to thicken the stock.
2. Pour the turkey drippings into a saucepan, then cook and stir the onions and celery in the drippings over medium-low heat until the onions being to turn brown, about 20 minutes. Stir in the drippings and vegetables into the thickened stock. Bring to a gentle boil, reduce heat, and simmer for about 20 minutes to blend the flavors. Stir in the chopped mushrooms, then season to taste with salt, pepper, and cayenne pepper.
