TURKEY MUSHROOM GRAVY
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!
Provided by ranch_maven
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 2h30m
Yield 20
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 9.1 g, Cholesterol 64.5 mg, Fat 34 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 16.2 g, Sodium 11.7 mg, Sugar 2 g
SAVORY TURKEY GRAVY WITH MUSHROOMS AND ONIONS
Rich savory gravy. You can omit the mushroom and onions. The giblet stock can be replaced with chicken stock. Check out my (Giblet Stock from turkey or chicken for soup or gravy recipe #77787)
Provided by Rita1652
Categories Sauces
Time 25m
Yield 8 cups
Number Of Ingredients 10
Steps:
- Make giblet stock while turkey is roasting.
- Transfer roasted turkey to a large platter.
- Pour juices from the pan into a fat separator.
- Set aside to separate, about 10 minutes.
- Strain stock, discarding solids, and return to saucepan; warm over low heat.
- Place roasting pan on top of stove over medium-high heat.
- Saute onions and mushrooms in butter in roasting pan until onions brown slightly.
- Pour port into pan, and deglaze; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
- Make a slurry: In a small bowl dissolve flour in water.
- Slowly pour into roasting pan; stir to incorporate.
- Slowly stir in remaining stock.
- Raise heat to medium high. Stirring consistently.
- Add the dark drippings that have settled to the bottom of the fat separator to roasting pan.
- Discard fat.
- Stir in rosemary.
- Season with salt and pepper.
- Cook 10 to 15 minutes to reduce and thicken.
- Adjust seasoning.
Nutrition Facts : Calories 134.7, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 264.6, Carbohydrate 11.8, Fiber 1, Sugar 4.4, Protein 1.8
MUSHROOM & ONION TURKEY GRAVY
This Mushroom & Onion Turkey Gravy would be delicious on your holiday turkey, stuffing, and mashed potatoes. Comes together quickly with little hassle. A perfect addition to the meal!
Provided by Yvonne
Categories Side Dish
Time 24m
Number Of Ingredients 6
Steps:
- Using an OXO Good Grips Fat Separator, pour your turkey drippings into the separator and allow the fat rise to the top while lean gravy settles to the bottom. Once the gravy has settled, remove the strainer and the stopper and pour out perfect gravy.
- In a medium saucepan, melt butter over medium-low heat. Sprinkle in black pepper. Add mushrooms and onions and saute until cooked through (approx. 3-5 minutes).
- Slowly add in flour, constantly whisking to combine.
- Slowly begin to pour in drippings into the pan, constantly whisking. Allow the gravy to cook for several minutes, so that it can thicken up, whisk constantly to prevent from sticking to the pan.
- Serve immediately, or keep on very low heat until you're ready to serve.
Nutrition Facts : Calories 422 kcal, Carbohydrate 7 g, Protein 2 g, Fat 43 g, SaturatedFat 17 g, Cholesterol 47 mg, Sodium 95 mg, Sugar 1 g, ServingSize 1 serving
WILD MUSHROOM TURKEY GRAVY
Here's the perfect way to use those juices and drippings from your next roasted turkey. There's more than one way to thicken a sauce or gravy! Since flour and cornstarch are out when you're eating low-carb, a classic French cream reduction is in order. This rich sauce is complemented by the hearty taste of the mushrooms, and it's a great accompaniment to anyone's Thanksgiving turkey!
Provided by Food Network
Time 25m
Yield 8 servings (about 1 2/3 cups)
Number Of Ingredients 9
Steps:
- Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.
- Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes
- Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.
Nutrition Facts : Calories 110 calorie, Fat 10 grams, SaturatedFat 6 grams, Carbohydrate 3 grams, Fiber 0.5 grams
MUSHROOM ONION TURKEY GRAVY
Sautéed mushrooms and onions add wonderful savory flavors to McCormick® Turkey Gravy Seasoning Mix. If you're looking for a classic alternative the whole family will love, try our go-to turkey gravy recipe made with just five ingredients.Photo credit: Sydney Kramer from Crepes of Wrath.
Provided by McCormick
Categories Sauces, Marinades, and Rubs,
Yield 8
Number Of Ingredients 6
Steps:
- Melt butter in large saucepan on medium heat. Add mushrooms and onion; cook and stir 5 minutes or until tender.
- Mix Gravy Mix, water and turkey drippings. Add to saucepan; mix well. Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)
Nutrition Facts : Calories 92 Calories
PORCINI MUSHROOM TURKEY WITH MUSHROOM GRAVY
Both the turkey and the gravy get big-time flavor from earthy dried porcini mushrooms.
Provided by Bruce Aidells
Categories Mushroom turkey Roast Thanksgiving Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 29
Steps:
- For mushroom butter:
- Place porcini in small bowl; add 1 cup boiling water. Let stand until softened, at least 30 minutes and up to 2 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms. Transfer half of chopped mushrooms (about 1/3 cup) to small bowl; reserve for gravy.
- Chop garlic finely in processor. Add butter and next 6 ingredients, then remaining porcini. Blend to coarse paste. DO AHEAD: Can be made 2 days ahead. Transfer to bowl. Cover and chill mushroom butter, reserved chopped porcini, and mushroom liquid separately. TRUE GRIT: When using the porcini soaking liquid, pour it off slowly so that any grit or sediment at the bottom remains in the bowl.
- *Dried porcini are available at supermarkets, specialty foods stores, and Italian markets.
- For turkey:
- Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons mushroom butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread mushroom butter over thighs and drumsticks, then over breast meat under skin. Fill main cavity with herb sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.
- Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
- For gravy:
- Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 3 tablespoons.
- Heat reserved 3 tablespoons fat in heavy large skillet over medium-high heat. Add crimini mushrooms, garlic, and shallot. Sauté until mushrooms are tender, about 6 minutes. Transfer mushrooms to bowl and set aside. Add wine to skillet. Boil until reduced to 1/2 cup, about 3 minutes. Add reserved 1/3 cup chopped porcini mushrooms, reserved mushroom soaking liquid (leaving any sediment behind), 2 cups stock, and degreased pan juices. Bring to boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.
- Add cream and crimini mushrooms to skillet. Mix 2 tablespoons water and cornstarch in small bowl until smooth. Whisk into gravy. Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes. Mix in parsley and mint. Season gravy to taste with salt and pepper.
PERFECT TURKEY GRAVY
Make the holidays extra special with Perfect Turkey Gravy. Great flavor and no lumps. For a change of pace, try one of the Flavor Variations listed below.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 15m
Yield 15
Number Of Ingredients 5
Steps:
- Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
- Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)
Nutrition Facts : Calories 39 calories, Carbohydrate 3.4 g, Cholesterol 28.3 mg, Fat 1.2 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 275.8 mg, Sugar 0.1 g
ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED-ONION GRAVY
Categories Herb Onion turkey Roast Thanksgiving Vinegar Fall Bon Appétit
Yield Makes 14 servings
Number Of Ingredients 19
Steps:
- For gravy base:
- Melt butter in large pot over medium-high heat. Add onions and sauté until deep brown, about 40 minutes. Mix in rosemary and thyme, then flour; stir 1 minute. Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.)
- For turkey:
- Mix butter and herbs in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey. Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.)
- Set rack at lowest position in oven and preheat to 350°F. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour. Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer. Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
- Strain pan juices into 8-cup measuring cup; spoon fat off top. Heat gravy base over medium heat. Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
- Serve turkey with gravy.
CHANTERELLE MUSHROOM GRAVY
Steps:
- In a 2 1/2-quart saucepan over medium heat, melt the butter and swirl to coat the pan. Add the shallot and sauté until soft but not browned, about 1 minute. Add the mushrooms and sauté, stirring frequently, until the mushrooms soften and give up their juices, about 5 minutes.
- Meanwhile, in a small bowl or measuring cup, whisk together the flour and 1/2 cup of the stock until the flour is dissolved.
- Add the remaining 2 1/2 cups stock to the mushrooms in the pan and bring to a simmer. Whisk in the flour mixture and simmer until the gravy thickens, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Keep warm until ready to serve.
SAVORY TURKEY GRAVY
Everyone just loves the spicy taste of this gravy. It's a favorite among my family and friends.
Provided by Veronica Harper
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 20m
Yield 24
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water.
- Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.
Nutrition Facts : Calories 7.8 calories, Carbohydrate 1.2 g, Cholesterol 0.4 mg, Fat 0.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 252 mg
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