Porcini Mushroom Gravy
Servings
3 Servings
Ingredients
- 4 tablespoons turkey chicken fat, or extra virgin olive oil
- 2 shallots roughly chopped
- 3 garlic cloves roughly chopped
- ½ cup dry white wine
- 4 tablespoons flour
- 4½ to 5 cups turkey drippings plus chicken or turkey broth
- 1 roasted turkey neck
- Giblets browned and cut up (optional)
- 1 celery stalk tied in cheesecloth with 3 sage leaves 1 bay leaf, several rosemary sprigs, and several thyme sprigs
- 1 ounce dried porcini mushrooms
- Kosher salt
- Freshly cracked black pepper
Instructions
- 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.
- 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.
- 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.