Roasted Mushroom Turkey Gravy

Roasting the mushrooms adds a whole new dimension of flavor and texture to this classic turkey gravy. Stirring the gravy will build up your arm muscles.


Makes about 3 cups gravy

Ingredients:

1 pound crimini mushrooms, cleaned well

About 2 Tb olive oil to coat mushrooms

1/4 cup dry sherry

several grinds black pepper

1 tsp finely chopped fresh thyme or 1/2 tsp dried thyme

1/2 tsp finely chopped fresh rosemary

1/2 cup all-purpose flour

Turkey drippings from Thanksgiving turkey

Salt to taste if not using brined turkey drippings

Directions:

Start the mushrooms the day before Thanksgiving. Scrub mushrooms with a soft brush or wet paper towel and rinse well. Chop the woody ends of the stems. Toss with olive oil until well coasted.

roasted mushrooms.jpg

Place on an oiled pan and roast for 15 minutes until they are nicely browned and soft.

When mushrooms are cool enough to handle, cut into fourths or sixths depending on the size of the mushroom. Store in a container with the liquid.

Boil giblets and neck with  1 cup water, 1/2 onion, a celery stalk, fresh thyme and pepper for an hour. When cool, chop giblets finely if you want to add them to the gravy. Store in a container until turkey is cooked.

When turkey is roasted, pick up the turkey on the rack from the pan and place over the serving platter.

If you roasted your turkey without liquid, stir sherry in the roasting pan and heat while scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Stir in mushroom liquid, turkey stock and  Roz’s Jewish Chicken Soup or boxed turkey stock to make 2 3/4 cups.

If using my recipe for Thanksgiving Turkey, use the liquid and roasted vegetables at the bottom of the pan for gravy:

???????????????????????????????Remove large pieces of herbs from the liquid, then pour liquid into a fat separating cup. This is a cup that has a spout connected to the bottom of the cup.  The fat will rise to the top and only the fat-free liquid will pour out. Add reserved turkey broth, sherry and mushroom liquid to make 2 3/4 cups stock.

Measure out 1/2 cup fat left in the cup. If there is not 1/2 cup, then add butter. Pour into a medium saucepan. Whisk in sifted flour over medium heat to make a roux. Cook the roux about 7 minutes over medium heat, stirring often, until it begins to darken to the shade of peanut butter.

Heat the stock to a boil in a medium pot. Put the roux in a large mixing bowl. Set beaters on low and slowly pour in the hot turkey broth, beating constantly.  Add minced thyme, rosemary, and several grinds black pepper. Beat the gravy on medium high until it is smooth. Pour the gravy into the pot and heat until it is simmering. Stir gravy fwhile it heats to a boil.

Add the mushrooms, and chopped giblets if desired, and cook 5 minutes stirring constantly. The gravy will thicken, although you may not notice it until it cools down, but it should coat the back of a spoon. Adjust salt to taste if necessary.

Thanks to the San Francisco Chronicle food section for their tips on making gravy with roux.

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Low-fat cornbread and chestnut stuffing

close up of stuffingThis fragrant stuffing uses less bread than traditional stuffing, and uses only  2 Tb olive oil and 1/2 cube butter.

You can make a gluten-free stuffing using my recipe for gluten-free cornbread. You can also make this a vegetarian recipe by using vegetable broth or mushroom broth and either skip the turkey sausage or use a vegetarian sausage.

Stuff your turkey, then bake the rest in a casserole dish. Because I brine my turkey, I only add salt to the stuffing that I bake separately.

produce for stuffing

Ingredients

Half of an  8 × 8 pan of Rosemary-scented cornbread or gluten-free cornbread, cut into cubes to make about 4 cups. (This way you get to nosh on the cornbread before making the stuffing!) cube the cornbread 2 Tb olive oil, divided

½ pound turkey sausage without casings

½ cube (1/4 cup) butter (use only 2 Tb if adding sausage)

2 cups chopped onion (about 1 medium onion)

2 cups chopped celery (use the inside stalks, reserving the outside ones to surround the roasting turkey)

3 cloves garlic, minced

1 red bell pepper, chopped (remove seeds and ribs)

1 cup sliced mushrooms

2 Granny Smith apples, chopped

2 tsp rubbed sage

1 tsp minced fresh sage

3 Tb fresh thyme OR 2 tsp dried thyme

1 tsp minced fresh rosemary

½ tsp (several grinds) black pepper

1 cup roasted chestnuts (shelled), sliced or crumbled (about 10 large chestnuts)

½  cup chopped parsley

1/4 cup pecan pieces

2 Tb dried cranberries

2 eggs

1 ½ cup turkey or chicken broth

½ to 1 tsp salt to taste (unless used for stuffing a brined turkey)

Make Turkey broth:

1 ½  cups water

turkey neck and giblets

1 onion, finely chopped

several stalks celery with leaves, cut up

1 clove garlic, minced

On Tuesday or Wednesday before Thanksgiving, boil turkey neck and giblets in water with celery and chopped onion and  garlic for an hour or more. Strain into a container and use to moisten this stuffing. (Reserve giblets if you like chopped giblets in your gravy.)

Briefly parboil, then roast chestnuts (be sure to cut them first so they don’t burst!) at 425′ for 15 minutes. Let cool, then shell them. I found it’s easier to scoop the meat out with a teaspoon.  (Or buy the precooked, shelled ones at Trader Joe’s if you don’t want to spend all that time peeling them.)

Make cornbread on Wednesday before Thanksgiving. You can also cube and roast the butternut squash on Wednesday:

If using turkey sausage, fry in a pan until browned and crumbly.

Heat another Tb oil and the butter in a large, heavy frying pan. Stir-fry onions, celery, bell pepper, mushrooms, apples, and garlic over medium heat until they soften. Add sausage if using, butternut squash, dried cranberries, pecans, chestnuts, parsley and herbs and heat a few minutes.

Meanwhile, heat the broth until warm. Beat the eggs and add  broth. Gently add to the cubed cornbread and other ingredients.

If not stuffing your turkey, bake in a  9 x 13 baking dish sprayed with olive oil at 350◦ for 45 minutes until the top is toasted. Alternatively, use the microwave since the oven’s got the turkey in it: 15 min should do it. You can finish it off in the oven for a crunchy top.

Thanksgiving Recipes

I am delighted to share my posts for a Thanksgiving feast. I am thankful that you have taken the time to read my posts and perhaps tried out the recipes. Happy Thanksgiving! Roz

Thanksgiving Turkey

chunky-kabocha-soup-with-appeal

Chunky Kabocha Soup with Appeal

???????????????????????????????Kabocha Squash Coconut Soup

Two Autumn Fruit Salads: Sweet and Spinach

serving in casserole

Green Beans with Chestnuts

Light as a feather cream biscuits

Fruit juice sweetened, no sugar Jellied Cranberry Sauce

Low fat creamy garlic mashed potatoes

Rosemary and olive oil cornbread

Abuelita Luz’s Camote con leche (Yam Pudding)

fluted pie crust

pie crust

DSC03214Pumpkin Pie

pie slice

Drunken Pecan Sweet Potato Pie