MAKE-AHEAD TURKEY GRAVY WITH PORCINI MUSHROOMS AND MARSALA WINE
With this make-ahead gravy on the menu, there's no scrambling to make gravy when the turkey comes out of the oven.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 5h55m
Yield 16
Number Of Ingredients 16
Steps:
- Heat vegetable oil in a large stockpot over medium-high heat. Brown turkey necks in hot oil, about 6 minutes per side. Add the onion, celery, and carrots; cook until the vegetables begin to soften and brown, 5 to 10 minutes. Pour in the Marsala wine, and scrape and dissolve any browned meat and vegetable bits off the bottom of the pan. Raise heat to high; cook until liquid is reduced by half.
- Stir in 2 quarts of cold water, bay leaf, garlic cloves, and 1/4 ounce dried porcini mushrooms. Bring to a simmer, and turn heat to low. As stock simmers, skim and discard any foam that comes to the top. Cover partially, and simmer on very low heat for 4-5 hours. Strain out solids, and set broth aside to cool.
- In a bowl, cover 1/4 ounce dried porcini with 1 cup hot water; allow to rehydrate for 10 minutes. Remove mushrooms from water, and chop fine. Heat 1/4 cup butter in a large saucepan over medium heat, and brown mushrooms, about 10 minutes. Stir flour into mushrooms and butter, and cook over medium heat, stirring constantly, for 3 minutes. Whisk in broth, about 1/2 cup at a time, and raise heat to medium high; bring gravy to a boil.
- Reduce heat to a simmer, and cook gravy until reduced and thickened, about 30 minutes. Stir often. Just before serving, stir in cream, and season with salt and black pepper.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 3.5 g, Cholesterol 65.1 mg, Fat 7.5 g, Fiber 0.5 g, Protein 12.7 g, SaturatedFat 3.4 g, Sodium 56.1 mg, Sugar 0.9 g
GARLIC-ROSEMARY TURKEY WITH PORCINI
Provided by Food Network Kitchen
Categories main-dish
Time 3h50m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey dry with paper towels and rub inside and out with 1 tablespoon each salt and pepper. Stuff the cavity with the onion, smashed garlic and rosemary sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temperature while you make the porcini butter.
- Soak the porcini in 1 cup hot water until softened, about 10 minutes; drain. Put half of the porcini in a food processor (finely chop the rest to use in the gravy). Add the whole garlic cloves and chopped rosemary to the food processor; pulse to make a paste. Add the butter, Worcestershire sauce, 2 teaspoons salt and a generous amount of pepper; pulse until smooth. Rub the turkey inside and out with the butter. Transfer to the oven and roast 1 hour. Meanwhile, start your gravy, adding the chopped porcini in along with the stock.
- After the turkey has roasted 1 hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, 1 1/2 to 2 more hours.
- Transfer the turkey to a cutting board and let rest 30 minutes before carving; use the drippings for the gravy.
PORCINI MUSHROOM TURKEY WITH MUSHROOM GRAVY
Both the turkey and the gravy get big-time flavor from earthy dried porcini mushrooms.
Provided by Bruce Aidells
Categories Mushroom turkey Roast Thanksgiving Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 29
Steps:
- For mushroom butter:
- Place porcini in small bowl; add 1 cup boiling water. Let stand until softened, at least 30 minutes and up to 2 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms. Transfer half of chopped mushrooms (about 1/3 cup) to small bowl; reserve for gravy.
- Chop garlic finely in processor. Add butter and next 6 ingredients, then remaining porcini. Blend to coarse paste. DO AHEAD: Can be made 2 days ahead. Transfer to bowl. Cover and chill mushroom butter, reserved chopped porcini, and mushroom liquid separately. TRUE GRIT: When using the porcini soaking liquid, pour it off slowly so that any grit or sediment at the bottom remains in the bowl.
- *Dried porcini are available at supermarkets, specialty foods stores, and Italian markets.
- For turkey:
- Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons mushroom butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread mushroom butter over thighs and drumsticks, then over breast meat under skin. Fill main cavity with herb sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.
- Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
- For gravy:
- Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 3 tablespoons.
- Heat reserved 3 tablespoons fat in heavy large skillet over medium-high heat. Add crimini mushrooms, garlic, and shallot. Sauté until mushrooms are tender, about 6 minutes. Transfer mushrooms to bowl and set aside. Add wine to skillet. Boil until reduced to 1/2 cup, about 3 minutes. Add reserved 1/3 cup chopped porcini mushrooms, reserved mushroom soaking liquid (leaving any sediment behind), 2 cups stock, and degreased pan juices. Bring to boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.
- Add cream and crimini mushrooms to skillet. Mix 2 tablespoons water and cornstarch in small bowl until smooth. Whisk into gravy. Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes. Mix in parsley and mint. Season gravy to taste with salt and pepper.
TURKEY MUSHROOM GRAVY
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!
Provided by ranch_maven
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 2h30m
Yield 20
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 9.1 g, Cholesterol 64.5 mg, Fat 34 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 16.2 g, Sodium 11.7 mg, Sugar 2 g
PORCINI MUSHROOM GRAVY
Make and share this Porcini Mushroom Gravy recipe from Food.com.
Provided by cmore
Categories Sauces
Time 10m
Yield 8 1/4 cup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Soak mushrooms in warm water for 5 minutes.
- In 2-quart saucepan, heat canola oil over medium heat. Whisk in flour until blended and continue stirring until roux is lightly browned and develops nutty aroma.
- Whisk in broth, optional salt and onion powder. Bring to a gentle boil until just thickened, stirring. Cook and stir for 1 minute. Remove from heat and season with pepper. Add softened mushrooms and any soaking liquid.
- Purée gravy in food processor or food mill. Return mixture to saucepan. Heat just to a simmer.
Nutrition Facts : Calories 60.6, Fat 3.1, SaturatedFat 0.3, Sodium 18.7, Carbohydrate 6.8, Fiber 0.4, Sugar 0.1, Protein 2
PORCINI MUSHROOM GRAVY RECIPE
Dried porcini mushrooms soaked in turkey stock give this gravy a great earthy depth.
Provided by Joshua Bousel
Categories Condiments and Sauces Sauce
Time 45m
Number Of Ingredients 7
Steps:
- Bring turkey drippings or stock to a boil over medium high heat in a medium saucepan. Remove from heat and add in mushrooms. Let steep until mushrooms are tender, about 15 minutes. Drain mushrooms, reserving stock. Finely chop mushrooms.
- Melt butter over medium high heat in medium saucepan. Add in mushroom and cook, stirring occasionally, until mushrooms start to brown around the edges, about 5 minutes.
- Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.
- Gradually add in reserved turkey drippings or stock in a steady stream, whisking constantly. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes.Stir in sherry and heavy cream and continue to cook until warmed through, about 1 minute. Season with salt and pepper to taste. Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving. This Recipe Appears In Sauced: Five Turkey Gravy Variations for Thanksgiving
Nutrition Facts : Calories 78 kcal, Carbohydrate 5 g, Cholesterol 14 mg, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, Sodium 318 mg, Sugar 1 g, Fat 5 g, ServingSize Makes 3 cups, UnsaturatedFat 0 g
PORCINI MUSHROOM GRAVY
Porcini mushrooms and turkey drippings give this gravy it's amazing flavor. Click through to get our tips on keeping it thin or going chunky with flavorful additions.
Provided by Jamie Geller
Categories Condiment, Sauce & Dressing, Dinner
Time 53m
Yield 3 Cups
Number Of Ingredients 12
Steps:
- 1. In a medium saucepan over medium heat, saute shallots and garlic in poultry fat or evoo for 8 minutes, until translucent and very limp. Add wine and reduce until it creates a glaze. 2. Add flour and cook for 1 to 2 minutes, to get rid of raw flour taste. Add turkey drippings and broth, turkey neck, celery with herbs, and porcini mushrooms. Reduce heat to low and simmer, stirring occasionally, for 40 minutes. 3. Remove neck and celery with herbs. Season to taste with salt and pepper. For a chunkier gravy, add chopped giblets and pull neck meat from the bones. Add both to the gravy. Serve immediately alongside your roasted turkey.
Nutrition Facts :
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MIXED-MUSHROOM AND TARRAGON GRAVY RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (24)Estimated Reading Time 1 minServings 7Total Time 1 min
- Place dried porcini in large bowl. Pour 2 cups boiling water over. Let stand until soft, stirring occasionally, about 1 hour. Using slotted spoon, transfer porcini to small bowl. Cool porcini, then chop. Pour porcini soaking liquid into medium bowl, leaving sediment behind.
- Melt butter in large skillet over medium-high heat. Add shallot and garlic. Stir 15 seconds. Add fresh mushrooms, thyme, and sage. Sauté until mushrooms are tender, 6 to 7 minutes. Transfer mushrooms to bowl. Add vermouth to skillet; boil 3 minutes, scraping up browned bits. Add 4 cups stock, fresh-mushroom mixture, porcini, and porcini liquid. Boil 10 minutes. Whisk in crème fraîche. Stir 1/4 cup stock and cornstarch in bowl to dissolve; mix into gravy. Cook until gravy coats spoon, about 5 minutes. Season with salt and pepper.
PORCINI MUSHROOM TURKEY WITH MUSHROOM GRAVY - BON …
From bonappetit.com
4.5/5 (7)
- Place porcini in small bowl; add 1 cup boiling water. Let stand until softened, at least 30 minutes and up to 2 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms. Transfer half of chopped mushrooms (about 1/3 cup) to small bowl; reserve for gravy.
- Chop garlic finely in processor. Add butter and next 6 ingredients, then remaining porcini. Blend to coarse paste. DO AHEAD: Can be made 2 days ahead. Transfer to bowl. Cover and chill mushroom butter, reserved chopped porcini, and mushroom liquid separately. TRUE GRIT: When using the porcini soaking liquid, pour it off slowly so that any grit or sediment at the bottom remains in the bowl.
- Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons mushroom butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread mushroom butter over thighs and drumsticks, then over breast meat under skin. Fill main cavity with herb sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.
HERB-ROASTED TURKEY WITH WILD MUSHROOM GRAVY - FOOD AND WINE
From foodandwine.com
4/5 Total Time 4 hrsServings 10-12
- Preheat the oven to 400°. In a small bowl, beat the butter with the garlic, chopped thyme and chopped sage and season with salt and pepper.
- In a small bowl, cover the porcini with 1/4 cup of hot water. Let stand until softened, about 10 minutes. In a large skillet, melt the butter in the olive oil. Add the chanterelle mushrooms and the shallots and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the mushrooms are golden brown and tender, about 8 minutes. Lift the porcini from the soaking liquid and add to the skillet. Cover and remove the skillet from the heat.
PORCINI MUSHROOM GRAVY RECIPE - QUERICAVIDA.COM
From quericavida.com
Servings 48Total Time 45 minsCategory Side Dish
- Boil the turkey stock in a pot at medium-high heat. Remove the pot from the heat and add the mushroom. Let them sit for 15 minutes. Once they are tender, remove from the stock and chop.
- Melt the butter over medium heat in a medium pot and add the mushrooms while stirring occasionally. Add the flour and stir constantly for 2 minutes or until the mixture turns brown.
- Add the stock and whisk with a hand mixer. Once the gravy is boiling, reduce the heat and simmer until it reduces to 3 cups. This will take about 10-15 minutes.
PORCINI BISCUITS AND MUSHROOM GRAVY | BETTER HOMES & GARDENS
From bhg.com
Servings 4Calories 444 per servingTotal Time 40 mins
- Meanwhile, for Mushroom Gravy: In a 12-inch skillet heat butter over medium. Add onion, garlic, and 1/2 teaspoon salt. Cook about 5 minutes or until onion is tender, stirring occasionally. Add mushrooms; increase heat to medium-high. Cook 8 to 10 minutes, stirring occasionally, until liquid evaporates and mushrooms begin to brown.
VEGAN PORCINI MUSHROOM GRAVY - VEGANOSITY
From veganosity.com
5/5 (4)Total Time 55 minsCategory Side DishCalories 60 per serving
- Put the1/2 cup dried porcini mushrooms in a small bowl and cover with 3 cups of hot water. Let soak for 30 minutes.
- Heat the 2 tbsp olive oil (or 3 tbsp water or vegetable broth) in a medium skillet over medium-high heat. When the oil is hot, add the onions and mushrooms and cook for 7 minutes ,or until they begin to brown. Add the shallots and cook for two minutes. Add the garlic and cook for one to two minutes, or until it just begins to brown..
- Pour the porcini mushrooms, including the water they soaked in, into the pan. Add the 1 3/4 cups of no-chicken broth and the rosemary and thyme and bring to a boil. Reduce heat to simmer and cook for 15 minutes.. It's normal for the liquid to reduce during this time, but you don't want it to evaporate too much, so make sure that the heat is low.
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