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Make-Ahead (Gluten-Free) Mushroom Gravy

Kristine Kidd
Makes 8 servings, plus leftovers to serve with leftover turkey and/or to add to turkey soup
Course Sunday Suppers
Servings 8

Ingredients
  

Turkey Stock

  • 1 tablespoon olive oil
  • 4-5 pounds turkey necks and/or backs
  • Coarse kosher salt and freshly ground pepper
  • 2 onions, cut into 1-inch pieces
  • 3 bay leaves
  • 3 fresh thyme sprigs
  • 3 fresh tarragon sprigs

Mushroom Gravy

  • ¼ cup turkey fat from the stock
  • 5 cups turkey stock
  • 5 tablespoons butter
  • 6 tablespoons rice flour for a gluten-free gravy or ½-cup wheat flour for a traditional gravy
  • ½ cup dry Marsala, dry Sherry, or Port
  • cup whipping cream
  • 1- 1½ pounds mushrooms: chanterelles, shiitake, and/or button, sliced about ⅓-inch thick
  • tablespoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh tarragon

Instructions
 

  • For the turkey stock: Heat the oil in a heavy large pot over medium-high heat. Sprinkle the turkey necks with salt and pepper. Add enough necks to the pot to form a single layer without crowding, and cook until brown, about 10 minutes per side. Transfer to a bowl. Add the remaining necks and cook the first side until brown. Turn, add the onions and cook until the necks and onions brown, about 10 minutes longer.
  • Return all the necks to the pot. Add enough water to the pot to cover the bones by about 1 inch (about 4 quarts). Add the bay leaves, and thyme and tarragon sprigs. Bring to a boil, reduce the heat, cover partially and simmer until the stock is richly flavored, about 4 hours. Cool slightly.
  • Strain the stock into a bowl. Refrigerate overnight, or up to 3 days.
  • For the gravy: Skim the fat from the surface of the turkey stock and reserve. Warm 5 cups of the stock in a small saucepan just until melted. Remove from the heat.
  • Melt ¼ cup of the turkey fat and 2 tablespoons of the butter in a heavy medium saucepan over medium-low heat. Gradually sprinkle in the flour, stirring constantly. Stir until the flour starts to brown, about 4 minutes. Gradually whisk in the turkey stock. Add the Marsala and bring the mixture to a boil, whisking constantly. Reduce the heat to medium-low and boil gently until thickened to a light gravy, about 12 minutes. Mix in the cream and simmer until thickened slightly, about 3 minutes. Remove from the heat.
  • Melt the remaining 2 tablespoons of butter in a large nonstick skillet over medium-high heat. Add the mushrooms and rosemary. Sprinkle the mushrooms with salt and pepper and sauté until beginning to soften, about 3 minutes. Remove from the heat. (The gravy and mushrooms can be prepared 2 hours ahead. Place plastic wrap directly on the surface of the gravy and let stand at room temperature.)
  • Rewarm the gravy over medium-low heat, whisking occasionally. Mix in the mushrooms, minced thyme and tarragon. Season to taste with salt and pepper.
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