"After dinner sit a while, and after supper walk a mile."--English Saying

Shitake Gravy for Turkey Recipe

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This recipe for Shitake Gravy for Turkey, by , is from The Family Cookbook Project Sample Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Gallo
Added: Wednesday, September 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup flour
1/2 cup dry sherry
12 oz. shitake mushrooms, stemmed and sliced
1 Tbl & 1 tsp. fresh rosemary (2 tsp. dried)
3 Tbl butter
4 cups low-salt chicken broth
1/3 cup whipping cream
2 tsp. fresh thyme (1 tsp. dried)
2 tsp. fresh tarragon (1 tsp. dried)

Directions:
Directions:
Mix flour and sherry in bowl until paste. Melt butter in heavy saucepan over medium heat. Add mushrooms and rosemary. Saute 3 minutes until mushrooms soften. Can be made 3 hours ahead and kept at room temp.
Put pan juices in large, glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups. Add to saucepan with mushrooms. Add flour paste. Whisk until smooth. Bring to boil. Stir frequently. Boil 10 minutes until like a gravy. Mix in cream, thyme, tarragon.
Turkey: Put 2 cups chicken broth into pan. Cook turkey 325* (15 min a pound). After turkey has cooked a while, add 2 more cups chicken broth.

Personal Notes:
Personal Notes:
This is the "other" Thanksgiving gravy. A bit more gourmet, but well worth the extra work!

 

 

 

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