Turkey Mushroom Gravy Recipe - Allrecipes.com
  • READY IN hrs

Turkey Mushroom Gravy

Recipe by  

"I have been making Thanksgiving dinner every year since the 1970's. I have tried every kind of turkey gravy. I created this recipe about 15 years ago. It is everyone's favorite, even the people who hate mushrooms. Serve with roasted turkey and cornbread stuffing!"

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Ingredients Edit and Save

Original recipe makes 10 cups Change Servings
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  • PREP

    30 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 30 mins

Directions

  1. Melt butter in a large stock pot over medium-low heat, and cook the mushrooms until they are browned and the butter is clear, 1 to 1 1/2 hours. 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 mahogany brown in color, 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 begin to turn brown, about 20 minutes. Stir the drippings and vegetables into the thickened stock. Bring the gravy 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, black pepper, and cayenne pepper.
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Footnotes

  • Editor's Note
  • The amount of drippings from a roasted turkey can vary; this recipe assumes about 1 1/2 cups of drippings. If there's more than 3 cups, reduce the amount of chicken broth by 1 can; if there's only 1/2 cup, add 1 more can of broth.
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Reviews More Reviews

Nov 24, 2011

i made this it was fantastic. i only cooked the mushrooms for twenty min instead of hour still came out fine. really good will use again !

 
Nov 24, 2011

This is almost exactly like my recipe, except I cook the onions WITH the mushrooms and then puree the entire mixture for about 10 minutes until it's completely liquified. I add this back to the turkey broth/chicken bullion mixture once it's thickened with flour. Add about 1/4 cup of white wine. Result? No chunks, just nice, smooth gravy with tons of mushroom flavor released due to the puree.

 

7 Ratings

Nov 24, 2011

So worth the time and effort into making this gravy! Turn out wonderful and delicious. Will definetly make again.

 
Mar 31, 2013

I didn't put in the onions or celery (although I did have onions and celery in my turkey stock). Instead of chicken stock, I used sweet potato water and potato water. I forgot to add the cayenne and wish I had but it was still amazing gravy.

 
Nov 22, 2012

2nd time I've ever tried to make gravy and OMG this is amazing!! I felt like I was channeling my inner Julia Child so this recipe is tasty and fun.

 

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Nutrition

  • Calories
  • 347 kcal
  • 17%
  • Carbohydrates
  • 9.1 g
  • 3%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 34 g
  • 52%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 31 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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