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
- Portobello mushrooms
- turkey drippings
- chicken stock
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.
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.