Wild Mushroom Turkey Gravy

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!]

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
8 servings (about 1 2/3 cups)
Level:
Easy

NUTRITION INFO
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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