Chanterelle Turkey Gravy

Name: Chanterelle Turkey Gravy
Cuisine: American
Ingredients: 2 tbsp olive oil, extra virgin; 1 onion, chopped; 2 stick celery, diced; 2 carrots, diced; 1 neck bone, gizzard and giblets; 4 cup chicken broth; 1 salt and pepper; 1/2 tsp granulated garlic; 1 tbsp Herb de Provence; 8 tbsp butter; 1 1/2 lb chanterelle mushrooms; 1/2 cup all-purpose flour; 2 cup chicken broth

Bill @cook_2728599

Centralia, Washington

The longer you take to slowly cook your gravy, the more the flavor will develop. I recommend starting your gravy before the turkey and finishing after you take the turkey out of the oven.

Bill @cook_2728599

Centralia, Washington

The longer you take to slowly cook your gravy, the more the flavor will develop. I recommend starting your gravy before the turkey and finishing after you take the turkey out of the oven.

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Ingredients

stock
2 tbspolive oil, extra virgin
1onion, chopped
2 stickcelery, diced
2carrots, diced
1neck bone, gizzard and giblets
4 cupchicken broth
1salt and pepper
1/2 tspgranulated garlic
1 tbspHerb de Provence
mushroom sauté
8 tbspbutter
1 1/2 lbchanterelle mushrooms
1/2 cupall-purpose flour
2 cupchicken broth

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Steps

1

Put all stock ingredients in a pan except the broth. Cook until vegetables are tender and the turkey parts are browned.
2

Add the 4 cups of broth and slow boil until the stock is half reduced.
3

Remove from heat.
4

Remove turkey parts and cut off what meat you can. Dice the meat and put back in with the stock.
5

In a separate pan melt butter.
6

Add mushrooms and sauté until soft.
7

Place flour in the sauté and make a thick roux.
8

Add the 2 cups broth and smooth out the sauté.
9

Take the reserved stock and add to the sauté.
10

Cook until the gravy thickens and reduce heat.