Here's the perfect way to use those juices and drippings from your next roasted turkey. There's more than one way to thicken a sauce or gravy! Since flour and cornstarch are out when you're eating low-carb, a classic French cream reduction is in order. This rich sauce is complemented by the hearty taste of the mushrooms, and it's a great accompaniment to anyone's Thanksgiving turkey!
Ingredients
- 2 cups defatted turkey juices from turkey roasting pan or homemade turkey or chicken stock
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter
- 10 ounces shiitake mushrooms, rinsed, stemmed and sliced
- 1 tablespoon chopped fresh thyme leaves
- 1 clove garlic, minced
- 1/4 cup dry sherry
- Salt and freshly ground black pepper
- 1/2 teaspoon red wine vinegar
Directions
Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.
Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes
Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.
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By Ashland Suz
on October 17, 2011
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Not Just For Thanksgiving--I have made this many times over the past four years--EXCELLENT.
I make it as a steak topper or whenever I make French Onion Soup, I put a small ladle full in the top of the Ramekin before topping with a bread slice and Greyere. That's my secret to Great Onion Soup!
By jennifer-beaver...
Dayton, OH
on December 02, 2006
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I made this gravy on thanksgiving day this year. I had purchased a gourmet turkey from a local specialty store so when it came to gravy I had no giblets to make my traditional version. I will never go back to the traditional version! My family and friends loved this recipe. I thought my younger brother was going to get a bowl and eat it like soup!
By sagerfam
Rancho Cucamong...
on November 27, 2006
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I don't know if I would use this as a gravy but I would definitely cook some egg noodles, and heat some leftover turkey it would be wonderful.
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