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Wild Mushroom Gravy
If your pan doesn't yield enough drippings, add water or chicken stock.
Ingredients
Pan drippings
2 cups water
3/4 cup thinly sliced shallots
1/2 cup thinly sliced carrot
1 turkey neck
1 cup sliced crimini mushrooms
1 cup thinly sliced shiitake mushroom caps [about 3 1/2 ounces]
5 tablespoons all-purpose flour
1 teaspoon red currant jelly
1/4 teaspoon black pepper
Method
Place a large zip-top plastic bag inside a 4-cup measure. Pour drippings from
turkey roasting pan into bag; let stand 10 minutes [fat will rise to the top]. Seal
bag; carefully snip off 1 bottom corner of bag. Drain drippings to measure 2 cups,
stopping before fat layer reaches opening. Reserve 2 tablespoons fat in bag; set
aside.
Combine water, shallots, carrot, and turkey neck in a medium saucepan; bring to a
boil. Cover, reduce heat, and simmer 30 minutes. Strain cooking liquid though a
sieve over a bowl, reserving 3/4 cup cooking liquid. Discard solids, reserving
turkey neck. Remove meat from neck; chop. Add meat and cooking liquid to
defatted 2 cups drippings in 4-cup measure.
Heat reserved 2 tablespoons fat in a medium saucepan over medium heat. Add
mushrooms; sauté 2 minutes. Add flour; cook 1 minute. Gradually add cooking
liquid mixture; cook 10 minutes or until slightly thick, stirring occasionally. Remove
from heat; stir in jelly and pepper.
Ingredients
Pan drippings
2 cups water
3/4 cup thinly sliced shallots
1/2 cup thinly sliced carrot
1 turkey neck
1 cup sliced crimini mushrooms
1 cup thinly sliced shiitake mushroom caps [about 3 1/2 ounces]
5 tablespoons all-purpose flour
1 teaspoon red currant jelly
1/4 teaspoon black pepper
Method
Place a large zip-top plastic bag inside a 4-cup measure. Pour drippings from
turkey roasting pan into bag; let stand 10 minutes [fat will rise to the top]. Seal
bag; carefully snip off 1 bottom corner of bag. Drain drippings to measure 2 cups,
stopping before fat layer reaches opening. Reserve 2 tablespoons fat in bag; set
aside.
Combine water, shallots, carrot, and turkey neck in a medium saucepan; bring to a
boil. Cover, reduce heat, and simmer 30 minutes. Strain cooking liquid though a
sieve over a bowl, reserving 3/4 cup cooking liquid. Discard solids, reserving
turkey neck. Remove meat from neck; chop. Add meat and cooking liquid to
defatted 2 cups drippings in 4-cup measure.
Heat reserved 2 tablespoons fat in a medium saucepan over medium heat. Add
mushrooms; sauté 2 minutes. Add flour; cook 1 minute. Gradually add cooking
liquid mixture; cook 10 minutes or until slightly thick, stirring occasionally. Remove
from heat; stir in jelly and pepper.