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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A delicious companion to a roast turkey. A family favorite - can be adapted with other meat roasts as well. Ingredients:
3 1/4 cups turkey stock |
1/2 cup butter |
6 large shallots |
2 lbs fresh mushrooms, wiped and sliced |
1 tablespoon chopped thyme |
1/3 cup plain flour |
1 cup heavy cream |
salt and pepper |
1 cup chopped parsley |
Directions:
1. Pour the stock into the roasting pan used to roast the turkey and place on top of the stove. Bring to a boil, scraping up any browned bits. Remove from the heat.
2. In a large frying pan over a medium-high heat, melt the butter. Add the shallots and stir to coat. Add the mushrooms and thyme and saute until the mushrooms just start to soften, about 5 minutes. Add the flour and cook, stirring frequently, for 2 minute. Add the stock and the pan juices and bring to a boil, stirring constantly.
3. Add the cream and boil, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Season to taste with salt and pepper. Stir in the parsley.
4. Serve hot with the roast.
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