Turkey Mushroom Gravy

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ranch_maven 6

"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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2 h 30 m servings 347 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 31 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


  • 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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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 ...

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 !

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

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 cayenn...

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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