Wild Mushroom Turkey Gravy |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Here's the perfect way to use those juices and drippings from your next roasted turkey. There's more than one way to thicken a sauce or[ gravy! Since flour and cornstarch are out when you're eating low-carb, a classic French cream reduction is in order. This rich sauce is complemented by the hearty taste of the mushrooms, and it's a great accompaniment to anyone's Thanksgiving turkey!] Ingredients:
2 cups defatted turkey juices from turkey roasting pan or homemade turkey or chicken stock |
1/2 cup heavy cream |
3 tablespoons unsalted butter |
10 ounces shiitake mushrooms, rinsed, stemmed and sliced |
1 tablespoon chopped fresh thyme leaves |
1 clove garlic, minced |
1/4 cup dry sherry |
salt and freshly ground black pepper |
1/2 teaspoon red wine vinegar |
Directions:
1. Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.
2. Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes
3. Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.
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