Savory Turkey Gravy With Mushrooms And Onions
- 4 tablespoons butter
- 2 large onions, diced
- 1/2 lb mushroom, sliced
- 4 cups giblet turkey broth, about
- 1 cup port wine
- 1/4 cup all-purpose flour
- 1/2 cup water
- 2 teaspoons minced fresh rosemary
- 3/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 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.
butter, onions, mushroom, giblet turkey broth, port wine, flour, water, fresh rosemary, salt, fresh ground black pepper
Taken from www.food.com/recipe/savory-turkey-gravy-with-mushrooms-and-onions-77784 (may not work)