Simple Turkey Gravy With Mushrooms Food

SIMPLE TURKEY GRAVY

Steps:

• Heat fat from turkey drippings in a saucepan over medium-low heat until liquefied, 2 to 3 minutes. Whisk flour into turkey fat until golden, about 5 minutes.
• Whisk liquid from turkey drippings and turkey stock into fat-flour mixture; increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes. Season gravy with pepper.

MUSHROOM GRAVY

Steps:

• Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.

SAVORY TURKEY GRAVY WITH MUSHROOMS AND ONIONS

Steps:

• Make giblet stock while turkey is roasting.
• Transfer roasted turkey to a large platter.
• Pour juices from the pan into a fat separator.
• Set aside to separate, about 10 minutes.
• Strain stock, discarding solids, and return to saucepan; warm over low heat.
• Place roasting pan on top of stove over medium-high heat.
• Saute onions and mushrooms in butter in roasting pan until onions brown slightly.
• Pour port into pan, and deglaze; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
• Make a slurry: In a small bowl dissolve flour in water.
• Slowly pour into roasting pan; stir to incorporate.
• Slowly stir in remaining stock.
• Raise heat to medium high. Stirring consistently.
• Add the dark drippings that have settled to the bottom of the fat separator to roasting pan.
• Discard fat.
• Stir in rosemary.
• Season with salt and pepper.
• Cook 10 to 15 minutes to reduce and thicken.
• Adjust seasoning.

BAKED TURKEY BREAST AND MUSHROOM GRAVY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cut turkey breast into 1-inch chunks.
• Heat 2 tablespoons butter and olive oil in a large, deep skillet over medium heat. Add turkey and cook, stirring occasionally, until cooked through and juices run clear, 10 to 12 minutes. Transfer to a baking dish, season with salt and pepper, and cover with aluminum foil. Do not clean the skillet.
• Place turkey in the preheated oven to keep warm.
• Meanwhile, melt butter for the gravy in the same skillet. Add mushrooms, rosemary, thyme, onion powder, salt, and pepper; cook over medium-high heat until mushrooms are golden brown, about 5 minutes. Add wine and bring to a boil; cook until 1/2 of the liquid remains, 5 to 7 minutes. Add condensed soup and chicken broth; allow to reduce until 1/2 of the liquid remains, about 10 minutes. Add flour and stir until well incorporated or until sauce thickens.
• Serve mushroom gravy over warm turkey.

WILD MUSHROOM TURKEY GRAVY

Steps:

• 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.
• 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
• 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.

MUSHROOM RAVIOLI WITH TURKEY GRAVY

Steps:

• Place mushrooms in the bowl of a food processor; pulse until minced.
• Heat canola oil in a skillet over medium heat. Saute mushrooms, onion, and garlic in the hot oil for 5 minutes. Season with salt and pepper; add parsley, sage, and rosemary. Continue to cook until vegetables are softened, 3 to 5 minutes. Add wine, scraping down the bottom of the skillet with a wooden spoon to deglaze. Cook 1 to 2 minutes more; transfer mixture to a bowl to cool.
• Process sourdough bread in the bowl of a food processor until fine bread crumbs are achieved. Add to the mushroom mixture with more salt and pepper. Stir egg into the mixture.
• To fill the wonton wrappers: Lay one wrapper down and add 1 to 2 teaspoons of filling in the middle. Use your fingertips and some water to wet all the edges of the wrapper and lay another wrapper on top to seal the ravioli. Use your fingers to crimp and close all the edges. Repeat 14 more times or until you run out of filling.
• Bring a large pot of water to a boil. Add ravioli and continue to boil until heated through, 4 to 5 minutes. Drain and put into bowls for serving.
• While ravioli cooks, reheat turkey gravy in a microwave-safe bowl in a microwave in 30-second intervals. Pour over ravioli in each serving bowl.

PORCINI MUSHROOM TURKEY WITH MUSHROOM GRAVY

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 & DRESSING CASSEROLE WITH MUSHROOM GRAVY

Steps:

• Preheat oven to 350 degrees.
• Slice turkey breast in 1" slices and set aside.
• In large bowl, combine all ingredients, except turkey and gravy.
• Mix well.
• In large shallow nonstick baking dish, place a layer of dressing, a layer of turkey, then gravy.
• Repeat until all ingredients are used.
• Bake for 45 minutes.
• Serve hot.
• Gravy; In blender, combine milk and flour.
• Mix on high for 1 minute; set aside.
• In nonstick skillet over high heat, saute mushrooms, and garlic in chicken broth for 5 minutes.
• Add wine and butter buds to sauce.
• Use wire whisk to prevent lumping.
• Reduce heat to medium and simmer for two minutes; stir constantly.
• Gradually pour milk mixture into mushroom mixture.
• Continue to simmer until gravy has thickened; stir constantly.
• Serve immediately.

TURKEY STEAKS WITH MUSHROOM GRAVY

Steps:

• Combine the flour, pepper and garlic powder in a plate or flat bowl. Lightly dredge the turkey cutlets in the flour. Reserve remaining unused flour for the gravy.
• Place olive oil in a hot nonstick skillet. Add the turkey cutlets and cook for two minutes on each side. Remove cutlets to a plate and cover to keep warm.
• Add the onions, garlic and mushrooms to the pan and cook over high heat for one minute.
• Reduce the temperature to medium. Add the broth, mustard, thyme and Worcestershire and a teaspoon of the left over flour from dredging. Stir cooking for just a minute. Add the milk and cook another minute. Return the cutlets to the pan and cook for two minutes until the sauce has begun to thicken just a bit.
• A word of caution: Although there is temptation to simmer longer, there is a chance the sauce will curdle. Please don't do that as it will diminish the appearance (but not the taste) of the final dish.

TURKEY CROQUETTES WITH MUSHROOM-ROSEMARY GRAVY

Steps:

• Place the garlic, onion, celery and red bell pepper in food processor and pulse to fine chop. Add turkey, potatoes, egg, salt, pepper, poultry seasoning, and parsley leaves then pulse to process and combine the mixture. Remove bowl from base and blade from the bowl. In a medium mixing bowl combine the turkey mixture with 3/4 cup bread crumbs.
• Heat a small skillet over medium heat with 2 tablespoons butter and 1 tablespoon oil. When butter melts add the mushrooms and cook until dark and tender, 5 to 6 minutes. Season the mushrooms with salt and pepper and add rosemary to the pan. Sprinkle the flour over the mushrooms and cook a minute. Whisk in the stock, bring to a bubble and thicken, 5 minutes, over medium-low heat.
• Preheat a nonstick skillet with 3 tablespoons extra-virgin olive oil over medium heat.
• Use a conical or round ice cream scoop to form 8 croquettes. Combine cheese and remaining 1/4 cup of bread crumbs on a plate. Coat the croquettes in cheese and bread crumbs and saute in hot oil until deeply golden all over, 5 to 6 minutes for each batch. Remove and drain on paper towels. Serve the croquettes with rosemary gravy poured down over them.

TURKEY MEATBALLS WITH MUSHROOM GRAVY

Steps:

• Preheat oven to 350 degrees F.
• Chop celery and red onion thinly, nearly a mince. Mince the garlic. Reserve 1minced clove for mushroom gravy.
• Combine the ground turkey, onion, celery, (2) garlic cloves, spices and egg whites together in a medium sized mixing bowl.
• Add 2 tbs of the brown rice flour. (You could use about a 1/4 to 1/2 a cup of cooked brown rice in place of flour). After mixing all ingredients very well, shape meat mixture by hand into 8 - 2" to 2 1/2" meatballs.
• Coat a 9" x 12" casserole dish with vegetable oil spray and place the meatballs into the casserole. Place in the oven and bake for 1 hour.
• 15 minutes before the meatballs are finished baking, start the mushroom gravy by placing the 3rd minced clove of garlic into a saute' pan with the olive oil and saute' until tender. Add the mushrooms and saute' for a few minutes over medium heat and then gradually add the brown rice flour and stir until there is a coating on the mushrooms. Add the chicken broth and reduce heat. Stir until slightly thickened and let the broth reduce to a gravy at a simmer, about 5 minutes, stirring as necessary.
• Serve the meatballs and mushroom gravy over hot brown rice or egg noodles.

TURKEY GRAVY WITH SHALLOTS AND MUSHROOMS

Steps:

• In a large saucepan, reduce the turkey stock over medium-high heat to 3 cups. This will take about 30 minutes and will concentrate the turkey flavor. Set aside.
• In a medium saucepan over medium-high heat, melt the butter. Add the mushrooms and shallots and cook for 3 minutes. Add the flour and cook for 2 minutes, whisking occasionally. Slowly add 1 cup of the reduced turkey stock and whisk until fully combined. Add the remaining stock, thyme, salt, and pepper. Whisk over medium heat for 3 to 5 minutes, or until thickened. Taste for seasoning and add salt and pepper, as needed.
• Make Ahead
• The gravy will keep, covered, in the refrigerator for up to 5 days. Reheat it gently over medium heat before serving.