READY IN 2½ hrs

Turkey Mushroom Gravy

Read Reviews (5)

"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!" — ranch_maven

Directions

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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 2 hrs
READY IN 2 hrs 30 mins

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.

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 !

—curry

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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.

—Johnny

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7 Ratings

Nov 24, 2011

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

—luv2cook

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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.

—Samadian

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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.

—KENDALHUGHES

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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.

Nutritional Information

Turkey Mushroom Gravy

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 347
** Calories from Fat: 306

% Daily Value *
** Total Fat 34g 52 %
** Saturated Fat 16.2g 81 %
** Cholesterol 64mg 21 %
** Sodium 31mg 1 %
** Potassium 306mg 9 %
** Total Carbohydrates 9.1g 3 %
** Dietary Fiber 1.3g 5 %
** Protein 3g 6 %
** Sugars 2g
** Vitamin A 12 %
** Vitamin C 4 %
** Calcium 2 %
** Iron 7 %
** Thiamin 12 %
** Niacin 28 %
** Vitamin B6 6 %
** Magnesium 4 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.