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
TURKEY CROQUETTES WITH MUSHROOM-ROSEMARY GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Place the garlic, onion, celery and red bell pepper in food processor and pulse to fine chop. Add turkey, potatoes, egg, salt, pepper, poultry seasoning, and parsley leaves then pulse to process and combine the mixture. Remove bowl from base and blade from the bowl. In a medium mixing bowl combine the turkey mixture with 3/4 cup bread crumbs.
- Heat a small skillet over medium heat with 2 tablespoons butter and 1 tablespoon oil. When butter melts add the mushrooms and cook until dark and tender, 5 to 6 minutes. Season the mushrooms with salt and pepper and add rosemary to the pan. Sprinkle the flour over the mushrooms and cook a minute. Whisk in the stock, bring to a bubble and thicken, 5 minutes, over medium-low heat.
- Preheat a nonstick skillet with 3 tablespoons extra-virgin olive oil over medium heat.
- Use a conical or round ice cream scoop to form 8 croquettes. Combine cheese and remaining 1/4 cup of bread crumbs on a plate. Coat the croquettes in cheese and bread crumbs and saute in hot oil until deeply golden all over, 5 to 6 minutes for each batch. Remove and drain on paper towels. Serve the croquettes with rosemary gravy poured down over them.
TURKEY CROQUETTES
Steps:
- In a medium-size saucepan, melt butter. Blend in flour and add milk and chicken broth. Cook and stir until mixture thickens and bubbles, and continue cooking for 1 minute more.
- Add lemon juice, snipped parsley, and onion. Stir in celery salt and a dash each of pepper, paprika, and nutmeg. Cool.
- In a large mixing bowl, combine sauce with the ground turkey. Chill thoroughly. With wet hands, shape mixture into balls. Roll balls one at a time in bread crumbs.
- Lightly shape balls into cones. For each croquette, dip it into the mixture of egg and water, then roll in bread crumbs. Again, dip croquette in egg/flour and roll in bread crumbs. Fry croquettes in deep-fat fryer for approximately 3 minutes or until brown. Drain. Serve with turkey gravy.
TURKEY CROQUETTES
This is a great recipe to use up leftover turkey or chicken. It does not taste anything like leftovers. Makes about six 2-inch croquette balls. Definitely need to double or triple recipe for large groups as I can eat 2 croquettes easily.
Provided by DCHMKH
Categories Appetizers and Snacks Meat and Poultry Turkey
Time 3h50m
Yield 3
Number Of Ingredients 10
Steps:
- Place bread in a blender and blend until soft crumbs form. Place bread crumbs in a shallow bowl.
- Heat butter in a saucepan over medium heat until melted. Stir flour into melted butter until dissolved. Mix milk and broth into butter-flour mixture; cook and stir until mixture is thick, about 5 minutes. Remove saucepan from heat and cool mixture.
- Mix turkey, parsley, rosemary, salt, and pepper into cooled mixture. Form turkey mixture into balls. Place balls on a plate and refrigerate until chilled, at least 3 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Dip balls in the beaten egg, allowing excess to drip back into bowl. Press balls into bread crumbs until coated. Arrange balls on a baking sheet.
- Bake in the preheated oven until cooked through and browned, 25 to 30 minutes.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 16.7 g, Cholesterol 157.4 mg, Fat 15.5 g, Fiber 0.7 g, Protein 33.2 g, SaturatedFat 7.6 g, Sodium 485.9 mg, Sugar 2.9 g
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
MUSHROOM-ROSEMARY TURKEY GRAVY
This smooth, rich gravy with an earthy mushroom flavor will complement turkey, pork, beef or potatoes beautifully! Cathy Tang - Redmond, WA
Provided by Taste of Home
Time 15m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- Pour turkey drippings into a measuring cup. Skim fat, reserving 1/4 cup; set aside. Add enough broth or water to the drippings to measure 3 cups., In a large saucepan, saute mushrooms in reserved fat until tender. Add onion powder and rosemary; cook 1 minute longer. Stir in the flour, salt and pepper until blended., Gradually stir in the drippings mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired.
Nutrition Facts : Calories 30 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 46mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
ROAST TURKEY WITH HERB RUB AND SHIITAKE MUSHROOM GRAVY
Categories Mushroom turkey Roast Christmas Thanksgiving Rosemary Tarragon Thyme Bon Appétit
Yield Serves 16
Number Of Ingredients 21
Steps:
- Make turkey:
- Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)
- Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes). Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.
- Meanwhile, prepare gravy:
- Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)
- Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.
TURKEY CROQUETTES WITH MUSHROOM-ROSEMARY GRAVY
Make and share this Turkey Croquettes With Mushroom-Rosemary Gravy recipe from Food.com.
Provided by KaraRN
Categories Poultry
Time 35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Place the garlic, onion, celery and red bell pepper in food processor and pulse to fine chop. Add turkey, potatoes, egg, salt, pepper, poultry seasoning, and parsley leaves then pulse to process and combine the mixture. Remove bowl from base and blade from the bowl. In a medium mixing bowl combine the turkey mixture with 3/4 cup bread crumbs.
- Heat a small skillet over medium heat with 2 tablespoons butter and 1 tablespoon oil. When butter melts add the mushrooms and cook until dark and tender, 5 to 6 minutes. Season the mushrooms with salt and pepper and add rosemary to the pan. Sprinkle the flour over the mushrooms and cook a minute. Whisk in the stock, bring to a bubble and thicken, 5 minutes, over medium-low heat.
- Preheat a nonstick skillet with 3 tablespoons extra-virgin olive oil over medium heat.
- Use a conical or round ice cream scoop to form 8 croquettes. Combine cheese and remaining 1/4 cup of bread crumbs on a plate. Coat the croquettes in cheese and bread crumbs and saute in hot oil until deeply golden all over, 5 to 6 minutes for each batch. Remove and drain on paper towels. Serve the croquettes with rosemary gravy poured down over them.
TURKEY CROQUETTES WITH CREAM SAUCE
This is basically my dad's recipe, which I quantified with exact measurements, and the addition of a few seasonings that I like. It's a great way to use up turkey leftovers in a more sophisticated dish. I mince the turkey meat in my food processor first, then measure out the amount required.
Provided by PainterCook
Categories Poultry
Time 1h10m
Yield 12 croquettes
Number Of Ingredients 16
Steps:
- In large saucepan,melt butter. Whisk in flour; add milk and broth slowly and whisk to avoid lumps. Add nutmeg, black pepper, sea salt, and lemon juice. Thicken this cream sauce over low heat, then remove from heat to cool.
- In a large bowl, combine the minced turkey with 1 cup of the cooled cream sauce, grated onion, poultry seasoning, italian seasoning, and hot sauce. The mixture should just hold together. Add salt and pepper to taste and chill 15 minutes.
- While turkey is chilling, add thawed package of peas to the rest of the cream sauce. Cover and simmer on very low heat.
- Preheat oven to 350 degrees.
- With wet hands form the individual croquettes. I use a 1/4 cup scoop per croquette. Form a ballish shape; roll lightly in flour, then in beaten egg (with just a little water) and roll in breadcrumbs. Form the shape of a large gumdrop or "haystack" and place on a cookie sheet coated with non-stick spray.
- Bake croquettes in middle rack of the oven approximately 25 minutes. Serve hot with cream sauce on top (about 2-3 per person) and a dash of paprika.
- NOTE: Extra peas and cream sauce can be used as an elegant vegetable dish the next day by adding cooked baby carrots and pearl onions.
Nutrition Facts : Calories 231.4, Fat 13.6, SaturatedFat 8.1, Cholesterol 51, Sodium 529.6, Carbohydrate 21.1, Fiber 2.3, Sugar 2.9, Protein 6.4
GROUND TURKEY CROQUETTES IN A CREAMY MUSHROOM SAUCE
Succulent ground turkey croquettes, spiced just right, and served up with a creamy mushroom sauce. This is real comfort food and I know you'll enjoy it! Developed for the RSC 2004 contest.
Provided by evelynathens
Categories < 4 Hours
Time 1h5m
Yield 5-6 serving(s)
Number Of Ingredients 19
Steps:
- For croquettes: In a large bowl, add all of croquette ingredients and combine to distribute ingredients thoroughly; refrigerate for 30 minutes (or longer) before using.
- Heat 2 tblsps olive oil in a large non-stick skillet over medium heat.
- Using a tablespoon (dipped in water), scoop out rounded spoonfuls of the croquette mixture and, using another spoon, push the mixture into the hot skillet; continue until you have filled the skillet with turkey croquettes; fry croquettes 5-6 minutes per side, until dark golden-brown; you may need to reduce heat slightly; remove as they are done to a glass baking dish; you will need to fry up in about 2 batches (maybe just into a third, depending on how big your skillet is); keep croquettes warm in a preheated oven while you make up the sauce.
- For creamy-mushroom sauce: Increase heat under skillet used for cooking croquettes (do not clean it out in any way!) to medium-high and add the sliced mushrooms (do no add any more fat); allow the mushrooms to release some of their liquid and stir up tasty browned bits that are left in the pan from cooking the croquettes; add garlic and sauté mushrooms, stirring occasionally, until all the liquid they have let off has evaporated, about 9-10 minutes; add cream and cook until cream has thickened, about 10 minutes; pour sauce over turkey croquettes, sprinkle with minced fresh parsley and serve with hot buttered rice or noodles; this will make just enough sauce to coat croquettes; if you like loads of sauce, use more mushrooms and cream.
Nutrition Facts : Calories 404.5, Fat 22.2, SaturatedFat 8.2, Cholesterol 126.2, Sodium 632, Carbohydrate 25.9, Fiber 2.8, Sugar 5.5, Protein 27.3
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