Creamy Mushroom Gravy


14 servings


drippings from roasted turkey
1 1/2 cups liquid (turkey juices, canned broth or water)
3 cups chopped fresh mushrooms, such as regular or shiitake
3 tablespoons balsamic vinegar
1/4 cup all-purpose flour
1 cup whipped cream
1 teaspoon chopped fresh sage or 1/4 teaspoon rubbed sage
1/4 teaspoon salt
1/8 teaspoon pepper


After removing turkey from roasting pan, pour drippings (turkey juices and fat) into bowl or glass measuring cup, leaving brown bits in pan. Let dripping stand about 5 minutes to allow fat to rise. Skim 6 tablespoons fat from top of drippings, and return to pan; discard any remaining fat. Add enough broth or water to remaining drippings to measure 1 1/2 cups; reserve.

Cook and stir mushrooms in turkey fat over medium heat, stirring constantly and scraping up brown bits, 2 to 3 minutes or until liquid has been released from mushrooms. Stir in vinegar; cook and stir 3 to 4 minutes longer or until vinegar is syrupy and clings to mushrooms. Stir in flour; remove from heat.

Gradually stir in reserved drippings, cream, sage, salt and pepper. Heat to boiling, stirring constantly. Boil 2 to 3 minutes or until gravy thickens.

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