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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Shitake Gravy for Turkey Recipe

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This recipe for Shitake Gravy for Turkey is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup flour
1/2 cup dry sherry
3 Tbl butter
12 oz. shitake mushrooms, stemmed and sliced
1 Tbl & 1 tsp. fresh rosemary (2 tsp. dried)
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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