Mushroom Gravy

1. 1

   Strain juices from roasting pan into bowl, pressing hard on solids and scraping up any browned bits.

2. 2

   Spoon fat from top of juices, reserving two tablespoons of fat, or use a gravy separator to separate fat from juices.

3. 3

   Strain juices into a large, heat-proof measuring cup.

4. 4

   Add remaining half cup wine and enough chicken broth to turkey pan juices to measure five cups.

5. 5

   Heat reserved two tablespoons turkey fat or two tablespoons butter in a heavy, large pot over medium-high heat.

6. 6

   Saute mushrooms until they're brown and the juices evaporate, about 18 minutes.

7. 7

   Gradually sprinkle in flour, stirring continuously to incorporate, until flour begins to brown, about two minutes.

8. 8

   Gradually whisk in the five cups of broth mixture.

9. 9

   Bring to a boil, scraping up browned bits, and continue to boil until gravy coats a spoon lightly, about 8 minutes.

10. 10

    Salt and pepper to taste.

11. 11

    Pour in a gravy boat and serve with turkey.

* Per serving · 4 servings · Values may vary.

No additional tips available.