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Turkey Mushroom Gravy

Turkey Mushroom Gravy

  • Prep

    30 m
  • Cook

    2 h
  • Ready In

    2 h 30 m
ranch_maven

ranch_maven

I have been making Thanksgiving dinner every year since the 1970's. I have tried every kind of turkey gravy. I created this recipe about 15 years ago. It is everyone's favorite, even the people who hate mushrooms. Serve with roasted turkey and cornbread stuffing!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 31 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in a large stock pot over medium-low heat, and cook the mushrooms until they are browned and the butter is clear, 1 to 1 1/2 hours. Remove the mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk the flour into the butter, and gently cook over low heat until the flour mixture turns mahogany brown in color, about 20 minutes. Whisk in the chicken broth; bring the mixture to a simmer to thicken the stock.
  2. Pour the turkey drippings into a saucepan, then cook and stir the onions and celery in the drippings over medium-low heat until the onions begin to turn brown, about 20 minutes. Stir the drippings and vegetables into the thickened stock. Bring the gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend the flavors. Stir in the chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.
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Reviews

curry
8

curry

11/24/2011

i made this it was fantastic. i only cooked the mushrooms for twenty min instead of hour still came out fine. really good will use again !

Johnny
7

Johnny

11/24/2011

This is almost exactly like my recipe, except I cook the onions WITH the mushrooms and then puree the entire mixture for about 10 minutes until it's completely liquified. I add this back to the turkey broth/chicken bullion mixture once it's thickened with flour. Add about 1/4 cup of white wine. Result? No chunks, just nice, smooth gravy with tons of mushroom flavor released due to the puree.

Erin Sweets Melgar
6

Erin Sweets Melgar

11/24/2011

So worth the time and effort into making this gravy! Turn out wonderful and delicious. Will definetly make again.

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