Thursday, November 18, 2010

Thanksgiving Mushroom Gravy

Since it is Thanksgiving, I'll go ahead and share some of my recipes of dishes I prepare for my family's gathering. My mushroom gravy always gets rave reviews. My sister even brags to her colleagues about it after Thanksgiving day. (Thanks, Sis!) It is a very simple gravy to make. The trick to making gravy is using a well seasoned home made stock and making a roux before slowly whisking in the stock. Your gravy will be smooth and delicious, with no lumps.

Mushroom Gravy

2 - 3 cups home-made stock (directions will follow) or canned stock, chicken or beef depending on what you will be serving the gravy with (Use chicken stock for turkey gravy)
1 package button mushrooms
1/4 cup flour
1 teaspoon dried parsley
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 tablespoons olive oil
2 tablespoons butter or pan drippings from Turkey
1 garlic clove, smashed
1 Tablespoon kitchen bouquet (optional)
1/3 cup stuffing/dressing from my recipe below.

Make stock:
Put 2 1/2 cups water in a sauce pan. Add turkey neck, and scraps of vegetables used in dressing, such as onion ends and skins, celery tops and leaves, and a carrot cut into chunks. Bring to boil then reduce heat and simmer for about 30-45 minutes.

To make gravy. Slice mushrooms and chop into small pieces. Saute in a mixture of olive oil and butter/dripping with garlic clove, and herbs. When mushrooms are soft, add salt and pepper. Remove garlic clove. Add flour and cook until it turns a light carmel colored roux. Add more butter or drippings if needed. Slowly add strained stock, using a whisk to mix it into the roux. Add the kitchen bouquet. Add the stuffing mixture and let simmer. Add more stock if the gravy is too thin. Check the seasoning for salt and pepper. Serve with turkey and mashed potatoes, and wait for the compliments.

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