- 1/2 cup butter
- 1 cup thinly sliced white or brown mushroom
- 1/4 cup diced onion
- 1/4 cup thinly sliced celery
- 1 1/2 teaspoons chopped fresh thyme or sage
- 1/2 cup all-purpose flour
- 1 (32 ounce) carton College Inn® Turkey or Chicken Broth, divided
- 2 tablespoons dry white wine
- Cracked black pepper, to taste
- Melt butter in a large skillet over medium-high heat. Cook mushrooms, onion, celery and thyme until onion is very soft and golden brown, about 5 minutes. Stir in flour and cook, stirring constantly, about 4 to 5 minutes or just until light golden brown.
- Gradually whisk in 2 cups broth and wine. Cook, stirring frequently with a whisk, about 3 minutes or until thickened and smooth. Let cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.
- Transfer roasted turkey to a platter to rest. Skim fat from pan drippings. Add pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently with a whisk. Add reserved broth 1/4 cup at a time until desired consistency is reached. Simmer until heated through and season to taste with pepper.
04/15/2018
recipepes.com
Mushroom Wine Gravy, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
