Wild Mushroom Turkey Gravy Recipes

MUSHROOM GRAVY

Steps:

• Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes. Season with salt and pepper.
• Sprinkle the flour over the mushrooms and cook, stirring until lightly browned, about 1 minute. Add the Marsala and broth and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the thyme and adjust the seasoning with salt and pepper.

MUSHROOM-ROSEMARY TURKEY GRAVY

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.

TURKEY MUSHROOM GRAVY

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.

BROWN SUGAR-CURED TURKEY WITH WILD MUSHROOM-SHALLOT GRAVY

Steps:

• Rinse turkey inside and out. Pat dry with paper towels. Place turkey on platter. Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well. Rub brown sugar mixture all over outside of turkey. Refrigerate turkey uncovered 24 hours.
• Position rack in bottom third of oven and preheat to 300°F. Arrange onion quarters in large roasting pan. Place turkey atop onions. Tie turkey legs together. Tuck wings under turkey. Sprinkle turkey with pepper. Cover loosely with foil.
• Roast turkey 2 hours. Uncover; roast 30 minutes. Add 1 cup broth to roasting pan; baste turkey with broth. Roast turkey 1 hour, basting occasionally. Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour. Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180°F, about 1 hour 30 minutes longer.
• Transfer turkey to platter. Tent with foil and let stand 30 minutes. Serve with Wild Mushroom-Shallot Gravy.

TURKEY GRAVY

Steps:

• Melt the butter in a saucepan, over medium-low heat. Add the neck, giblets, onion, and cook stirring occasionally until browned, about 15 minutes. Add the broth, herbs, and bay leaf; cover and simmer over medium-low heat, about 2 hours. (This can be done while your turkey roasts.) Discard the giblets or reserve for chopping and adding to the gravy.
• Pour all the turkey pan drippings into a liquid measuring cup or a degreasing cup. Set aside to let the fat separate from the darker pan juices. (Put the measuring cup in the freezer to helps them separate.)
• Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan (or do it the old fashioned way in the turkey roasting pan.)
• Heat the fat over medium heat. Scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Chop and add giblets, if desired. Season with the Worcestershire, salt, and pepper.
• Transfer gravy to a sauce boat and serve hot.

WILD MUSHROOM-SHALLOT GRAVY

Steps:

• Preheat oven to 300°F. Combine oil, shallots and garlic in small glass baking dish. Cover dish with foil. Bake until shallots and garlic are very tender and pale golden, about 1 hour. Cool slightly. Thinly slice shallots and garlic; reserve oil in dish. (Can be prepared 1 day ahead. Cover separately and refrigerate.)
• Transfer 1 tablespoon oil from baking dish to heavy large saucepan. Heat oil over medium-high heat. Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan; sauté until mushrooms are tender, about 5 minutes. Add Marsala and Sherry; boil until syrupy, about 6 minutes. Add stock; boil until liquid is reduced by half, about 10 minutes. Add cream; boil until mixture thickens to sauce consistency, about 5 minutes. Season with salt and pepper. Serve with turkey.

WILD MUSHROOM & MADEIRA GRAVY

Steps:

• Heat the oil in a frying pan. Add the shallots, carrot, thyme, bay leaves and dried mushrooms and fry over a medium heat for 5-7 mins or until deep golden brown. Scatter over the sugar and cook until beginning to caramelise. Stir in the flour and combine well, then add the miso, balsamic vinegar, tomato purée and madeira and cook for 2 mins. Pour over the stock a little at a time, stirring as you go.
• Simmer everything together, uncovered, for 30 mins or until you have a fairly thick gravy. Sieve into a clean saucepan. Season to taste and warm through when ready to serve. Leave to cool completely, then freeze for up to three months or chill for up to three days. Reheat thoroughly in a pan to serve.

BROWN SUGAR-CURED TURKEY WITH WILD MUSHROOM-SHALLOT GRAVY

Steps:

• TURKEY:.
• Rinse turkey inside and out.
• Pat dry with paper towels.
• Place turkey on platter.
• Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well.
• Rub brown sugar mixture all over outside of turkey.
• Refrigerate turkey uncovered 24 hours.
• Position rack in bottom third of oven and preheat to 300.
• Arrange onion quarters in large roasting pan.
• Place turkey atop onions.
• Tie turkey legs together.
• Tuck wings under turkey.
• Sprinkle turkey with pepper.
• Cover loosely with foil.
• Roast turkey 2 hours.
• Uncover; roast 30 minutes.
• Add 1 cup broth to roasting pan; baste turkey with broth.
• Roast turkey 1 hour, basting occasionally.
• Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour.
• Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180, about 1 hour 30 minutes longer.
• Transfer turkey to platter.
• Tent with foil and let stand 30 minutes.
• Serve with Wild Mushroom-Shallot Gravy.
• GRAVY:.
• Preheat oven to 300.
• Combine oil, shallots and garlic in small glass baking dish.
• Cover dish with foil.
• Bake until shallots and garlic are very tender and pale golden, about 1 hour.
• Cool slightly.
• Thinly slice shallots and garlic; reserve oil in dish. (Can be prepared 1 day ahead. Cover separately and refrigerate).
• Transfer 1 tablespoon oil from baking dish to heavy large saucepan.
• Heat oil over medium-high heat.
• Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan; saute until mushrooms are tender, about 5 minutes.
• Add Marsala and sherry; boil until syrupy, about 6 minutes.
• Add stock; boil until liquid is reduced by half, about 10 minutes.
• Add cream; boil until mixture thickens to sauce consistency, about 5 minutes.
• Season with salt and pepper.

TURKEY AND WILD MUSHROOM MEATLOAF PATTIES WITH PAN GRAVY

Steps:

• Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper.
• Sauté mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
• Add turkey to the mushroom mixture. Make a well in the center of the meat.
• Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper.
• Mix turkey meatloaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side.
• Taste the mini patty to help you adjust seasonings. Divide meatloaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick.
• Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates.
• Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes.
• Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.