NO THANKSGIVING TURKEY IS COMPLETE WITHOUT a richly flavored gravy, but this is so good you’ll be using it year-round. Unlike most gravies, it can be made ahead to cut down on cooking stress.
Recipe information
Yield
makes 3 cups
Ingredients
Preparation
Step 1
In a large saucepan, reduce the turkey stock over medium-high heat to 3 cups. This will take about 30 minutes and will concentrate the turkey flavor. Set aside.
Step 2
In a medium saucepan over medium-high heat, melt the butter. Add the mushrooms and shallots and cook for 3 minutes. Add the flour and cook for 2 minutes, whisking occasionally. Slowly add 1 cup of the reduced turkey stock and whisk until fully combined. Add the remaining stock, thyme, salt, and pepper. Whisk over medium heat for 3 to 5 minutes, or until thickened. Taste for seasoning and add salt and pepper, as needed.
Make Ahead
Step 3
The gravy will keep, covered, in the refrigerator for up to 5 days. Reheat it gently over medium heat before serving.
