Chanterelle Turkey Gravy
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.
Chanterelle Turkey Gravy
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.
Cooking Instructions
- 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.
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