Reviewed: Nov. 23, 2012

great recipe. I used chanterelles because I didn't have any porcinis, and the dry white wine as suggested by the author. I strained out the mushrooms after the gravy was done since they were really chewy, but they contributed a lovely flavor to the gravy, giving it a rich earthiness which everyone at Thanksgiving loved. Thanks for the recipe!

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Reviewer:

karen a.

Cooking Level: Expert

Home Town: San Francisco, California, USA

Reviewed: Oct. 3, 2012

Just as the Chef promised. Follow recipe to a T . Totally kick recipe and the smell is divine :) Thank you

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Reviewer:

Fleurette

Reviewed: Dec. 18, 2012

Gravy with NO MSG!!! This makes me so happy because store bought broth or buillon contains MSG, but this recipe is super yummy and doesn't call for any of the bad stuff. I cut up the heart of the turkey. Also, if you're short on turkey necks, a chicken thigh and leg are a great substitute.

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Reviewer:

Daydra

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

Reviewed: Oct. 6, 2012

Started this gravy yesterday and finished it today. After whisking in the turkey stock and started reducing I had a taste and it was quite rich and buttery. After adding some chicken stock and reducing it was very tasty with a nice sweetness to it. We couldn't find porcini mushrooms so we substituted shitake instead. Otherwise followed the recipe as read. We'll see what the family thinks tomorrow at dinner

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