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
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 !
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.
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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