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Mushroom Wine Gravy

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Mushroom Wine Gravy



Ingredients :

  • ½ cup butter
  • 1 cup thinly sliced white or brown mushroom
  • ¼ cup diced onion
  • ¼ cup thinly sliced celery
  • 1 ½ teaspoons chopped fresh thyme or sage
  • ½ cup all-purpose flour
  • 1 (32 ounce) carton College Inn® Turkey or Chicken Broth, divided
  • 2 tablespoons dry white wine
  • Cracked black pepper, to taste
  • Methods :

  • Step 1

    Melt butter in a large skillet over medium-high heat. Cook mushrooms, onion, celery and thyme until onion is very soft and golden brown, about 5 minutes. Stir in flour and cook, stirring constantly, about 4 to 5 minutes or just until light golden brown.

  • Step 2

    Gradually whisk in 2 cups broth and wine. Cook, stirring frequently with a whisk, about 3 minutes or until thickened and smooth. Let cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.

  • Step 3

    Transfer roasted turkey to a platter to rest. Skim fat from pan drippings. Add pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently with a whisk. Add reserved broth 1/4 cup at a time until desired consistency is reached. Simmer until heated through and season to taste with pepper.

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