Gravy scares the heck outta people and this is sad because it doesn’t take a Martha Stewart gene to get it right. I’ll help you!
While you can buy gravy or gravy mixes, the really good stuff is made from scratch – this recipe is a foolproof hybrid. Soon you will be The Gravy Queen.
If you have roasted your turkey on a bed of vegetables as per our Turkey 101 recipe, you should have plenty of flavorful stock in roasting pan. The trick is to use Knorr Turkey Gravy to boost the flavors and thicken your gravy.
- 2 cups pan drippings from roasted turkey
- 8 ounces crimini or white mushrooms, sliced
- 1 tablespoon butter
- ¼ cup Marsala or Sherry - this is in the wine section of the supermarket and is for cooking only
- 1 envelope Knorr Roasted Chicken or Turkey gravy mix
- Once your turkey is done, has been removed from the oven and cooled 30 minutes, transfer it to a platter so you can get to the pan stock.
- In a large saucepan, saute the mushrooms in the butter over medium high heat until softened and browned, if using, add the marsala and cook until only a thickened glaze remains, 3 to 4 minutes. Remove pot from burner.
- Spoon out and discard as much fat from the roasting pan as you can, and strain the pan drippings through a large wire mesh strainer into a large bowl, pressing down on the soft vegetable solids to extract all those wonderful roasted flavors. Measure 2 cups of this stock into the mushroom pan plus 1 cup of water. (add Swanson broth to bring stock to 2 cups if necessary)
- Whisk the packet of Knorr powder into your mushroom and stock mixture, bring to a boil and season with salt and pepper to taste. Cook until thickened and smooth.