Recipe: Delicious Chanterelle Turkey Gravy

Chanterelle Turkey Gravy. Put all stock ingredients in a pan except the broth. Cook until vegetables are tender and the turkey parts are browned. Combine the onion, carrot, celery, garlic, sage, thyme, and a few grinds of pepper in a medium bowl.

In this elegant pan gravy, aromatics like shallot and tarragon build flavor, butter and flour add texture, and the sweetness of Madeira balances the mushrooms' umami. This gravy can be made while the turkey roasts. If chanterelle mushrooms are not available, substitute other fresh wild mushrooms, use cremini mushrooms, or buy dried chanterelle mushrooms and soak. You can cook Chanterelle Turkey Gravy using 15 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Chanterelle Turkey Gravy

1. You need of stock.
2. It's 2 tbsp of olive oil, extra virgin.
3. Prepare 1 of onion, chopped.
4. Prepare 2 stick of celery, diced.
5. It's 2 of carrots, diced.
6. It's 1 of neck bone, gizzard and giblets.
7. Prepare 4 cup of chicken broth.
8. It's 1 of salt and pepper.
9. Prepare 1/2 tsp of granulated garlic.
10. You need 1 tbsp of Herb de Provence.
11. You need of mushroom sauté.
12. Prepare 8 tbsp of butter.
13. You need 1 1/2 lb of chanterelle mushrooms.
14. You need 1/2 cup of all-purpose flour.
15. It's 2 cup of chicken broth.

Add the chanterelle mushrooms and the shallots and season with salt and pepper. This gravy can be made while the turkey roasts. If chanterelle mushrooms are not available, substitute other fresh wild mushrooms, use cremini mushrooms, or buy dried chanterelle mushrooms and soak them in warm water to rehydrate before adding to the gravy. Year after year, my Thanksgiving table is typically vegetarian except for the turkey, and some years I don't even make a turkey.

Chanterelle Turkey Gravy instructions

1. Put all stock ingredients in a pan except the broth. Cook until vegetables are tender and the turkey parts are browned..
2. Add the 4 cups of broth and slow boil until the stock is half reduced..
3. Remove from heat..
4. Remove turkey parts and cut off what meat you can. Dice the meat and put back in with the stock..
5. In a separate pan melt butter..
6. Add mushrooms and sauté until soft..
7. Place flour in the sauté and make a thick roux..
8. Add the 2 cups broth and smooth out the sauté..
9. Take the reserved stock and add to the sauté..
10. Cook until the gravy thickens and reduce heat..

The one dish that I struggled with for years was gravy. Since all my side dishes on my menu are vegetarian, it seems strange to have a meat based gravy. Sprinkle lightly with salt and pepper. Golden-hued chanterelle mushrooms, abundant in the fall, are buttery-rich in flavor and perfume any dish with a lovely, woodsy scent. They are a perfect addition to our dressed-up gravy.