Recipe by ranch_maven
"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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portobello mushrooms, wiped clean with paper towels
whole white mushrooms, wiped clean with paper towels
4 (14.5 ounce) cans
1 1/2 cups
turkey pan drippings
salt and pepper to taste
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.
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 cayenne and wish I had but it was still amazing gravy.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Mushroom Gravy
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 347
** Calories from Fat: 306
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