Turkey Gravy with Shallots and Mushrooms

1. 1

   In a large saucepan, reduce the turkey stock over medium-high heat to 3 cups.

2. 2

   This will take about 30 minutes and will concentrate the turkey flavor.

3. 3

   Set aside.

4. 4

   In a medium saucepan over medium-high heat, melt the butter.

5. 5

   Add the mushrooms and shallots and cook for 3 minutes.

6. 6

   Add the flour and cook for 2 minutes, whisking occasionally.

7. 7

   Slowly add 1 cup of the reduced turkey stock and whisk until fully combined.

8. 8

   Add the remaining stock, thyme, salt, and pepper.

9. 9

   Whisk over medium heat for 3 to 5 minutes, or until thickened.

10. 10

    Taste for seasoning and add salt and pepper, as needed.

11. 11

    The gravy will keep, covered, in the refrigerator for up to 5 days.

12. 12

    Reheat it gently over medium heat before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.