You may make pizza at home using this recipe, which will result in a lovely, soft crust similar to what you would find at a pizza parlor. Add your preferred toppings to this crust to personalize it.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 20 |
| Yield: | 10 cups of gravy |
Ingredients
- 2 cups unsalted butter
- 1 pound portobello mushrooms, wiped clean with paper towels
- 2 pounds whole white mushrooms, wiped clean with paper towels
- 1 cup all-purpose flour
- 4 (14.5 ounce) cans chicken broth
- 1 ½ cups turkey pan drippings
- 2 cups chopped onions
- 1 cup chopped celery
- salt and pepper to taste
- ¼ teaspoon cayenne pepper
Instructions
- Melt butter in a large stock pot over medium-low heat, and cook mushrooms until they are browned and butter is clear, 1 to 1 1/2 hours. Remove mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk flour into butter, and gently cook over low heat until flour mixture turns a mahogany brown color, about 20 minutes. Whisk in chicken broth; bring mixture to a simmer to thicken stock.
- Pour turkey drippings into a saucepan, then cook and stir onions and celery in drippings over medium-low heat until onions begin to turn brown, about 20 minutes. Stir drippings and vegetables into thickened stock. Bring gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend flavors. Stir in chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.
- The amount of drippings from a roasted turkey can vary; this recipe assumes about 1 1/2 cups of drippings. If there’s more than 3 cups, reduce the amount of chicken broth by 1 can; if there’s only 1/2 cup, add 1 more can of broth.
Nutrition Facts
| Calories | 347 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 16 g |
| Sodium | 12 mg |
| Sugars | 2 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
I couldn’t get the color in the roux so the whole gravy was the wrong color. There was just way to much mushroom. I does taste good and I hope my guests at thanksgiving can over look the visual and enjoy the flavor.
I am typically gravy challenged but this worked great for me. I didn’t have as much celery on hand as the recipe called for which was a bummer but it was still mighty tasty. The only thing I did differently is that I chose to leave some of my mushroom slices whole instead of chopping them all. This is really good and will be my go to for turkey gravy. Don’t forget that you can scale down the serving size when making smaller meals.
I didn’t put in the onions or celery (although I did have onions and celery in my turkey stock). Instead of chicken stock, I used sweet potato water and potato water. I forgot to add the cayenne and wish I had but it was still amazing gravy.
2nd time I’ve ever tried to make gravy and OMG this is amazing!! I felt like I was channeling my inner Julia Child so this recipe is tasty and fun.
This is almost exactly like my recipe, except I cook the onions WITH the mushrooms and then puree the entire mixture for about 10 minutes until it’s completely liquified. I add this back to the turkey broth/chicken bullion mixture once it’s thickened with flour. Add about 1/4 cup of white wine. Result? No chunks, just nice, smooth gravy with tons of mushroom flavor released due to the puree.
i made this it was fantastic. i only cooked the mushrooms for twenty min instead of hour still came out fine. really good will use again !
So worth the time and effort into making this gravy! Turn out wonderful and delicious. Will definetly make again.