At most holiday gatherings, homemade gravy is a necessary lubricant, the only way chunks of powdery turkey and mouthfuls of mashed-cement slide down your festive gullet.
This homemade gravy recipe might have you skipping the turkey and potatoes and searching for a straw. It’s that good.
LET’S GET COOKIN
Ingredients
- Portobello mushrooms
- sage
- turkey drippings
- chicken stock
- rosemary
- butter
INSTRUCTIONS
Slice your Portobello. The goal here is turkey gravy with identifiable bits in it. If you puree your mushrooms… people will start guessing. Save the games for after the meal.
Melt some of your butter and sauté your mushroom, sage and rosemary. We’re sweating the mushrooms and building some ridiculous flavor.
After the mushrooms do what they do best (shrink) discard the rosemary and scrape mushroom mixture into a bowl. We’ll come back to that.
Melt the rest of your butter, yeah, it’s a lot of butter, it’s a lot gravy! Now whisk in your corn starch. Don’t let it go to the lump-ville. Whisk like your Thanksgiving reputation depends on it [because it just might].
Top Tip: Lumpy turkey gravy can be saved by pouring it in a food processor and blitzing it until it gets smoothed. I know. Top tip.
Now, everything goes back in the pot. Stir on medium heat until it bubbles a few times. Transfer to a super over-the-top gravy bowl and you’re ready to drench some Thanksgiving turkey.
EQUIPMENT
COMMON QUESTIONS ABOUT THIS GRAVY
Do I need to add so much butter?
The short answer is “no.” Though to be fair, this is one of those things that should be consumed once a year and not five times a week.
HELP MY TURKEY GRAVY IS CLUMPY!!!!
Don’t panic. Breathe. Breathe. Okay, grab your clump-fest and pour it in your food processor.
Top Tip: Don’t forget to put your food processor blade in BEFORE you pour in your clumpy turkey gravy.
Blitz it on high until those clumps are beaten into submission. You might not get those glorious chunks of Portobello, but you also didn’t ruin Thanksgiving. Go you.
MORE HOLIDAY RECIPES
Super-Moist Thanksgiving Turkey
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Portobello Sage Gravy
- Total Time: 20 minutes
- Yield: 4 cups of perfection 1x
- Diet: Gluten Free
Description
This turkey gravy deserves its own spot on the food chain. Seriously.
Ingredients
- 1/4 cup (60 ml) corn starch
- 12 TBS (180 ml) butter
- ¼ cup (60 ml) corn starch
- 2 cups (470 ml) turkey drippings
- 2 cups (470 ml) chicken or turkey stock
- Sprig of rosemary
- ¼ tsp (1.25 ml) dried sage
- 1 diced Portobello mushroom
Instructions
- Melt 4 TBS (60 ml) of butter in a pan.
- Toss in your rosemary sprig, Portobello mushrooms, and sage. Sauté until the mushrooms have halved in size.
- Remove ingredients from pan and set off to the side. Discard rosemary. DO NOT WASH THE PAN. Throw in the remainder of your butter (8 TBS [120 ml]) and melt it.
- Whisk in your corn starch. If it is clumpy, don’t worry. You can fix it. See notes.
- Now, add in the rest of your ingredients! Everything goes in the sauce pan [including your Portobello mushroom mixture]. Whisk over medium high heat until it STARTS to boil. Keep whisking and remove from heat.
- Salt to taste (I usually don’t have to salt more than a 1/2 tsp (2.5 ml), and give your pepper grinder a workout.
- Bathe everything in glorious gravy!
EQUIPMENT
Notes
If you get clumpy gravy simply pour it in a food processor and blitz it until smooth. This works especially well if you detect clumps before you reintroduce your mushrooms to the party.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: American
Keywords: homemade turkey gravy, gravy recipe, homemade gravy recipe, thanksgiving gravy
