MUSHROOM GRAVY

GROUP 5
Gravy is so important to the holiday meal that it gets its own slot on
the pot-luck sign-up sheet. Not just anyone can be entrusted to bring
that rich and creamy dish (is it a side or a condiment?) that is best
served from Grandma's heirloom gravy boat. All the hard work you
put into roasting a flavorful Thanksgiving turkey shines through here
by using the drippings as the basis of your gravy and building deep,
wonderful flavor. This makes plenty for everyone to enjoy and spoon
over their mashed potatoes, cornbread dressing, or hot biscuits.
Deliciously golden brown mushrooms are cooked into this savory
gravy which is sure to be a hit. The touch of sherry vinegar right at the
ends helps to brighten and balance this rich gravy. Be sure to look for
unsalted chicken stock if using store bought. Because you are using
pan drippings, you really want to be in control of how much salt you
are adding. Particularly salty pan drippings will require less salt and
you don't want to be fighting salt from your drippings and your stock;
it is best to taste the pan drippings before adding them to the gravy
mixture, that way you know if you need any added salt. Plus, by using
the pan drippings you don't have to add any extra fat. When you
collect the turkey drippings scrape the bottom of the roasting pan to
get any flavorful browned bits. Melt unsalted butter, add sliced
mushrooms, and cook until golden brown. Sprinkle in flour and stir
until well-incorporated. Gradually add your stock and pan drippings,
and simmer until thickened.
ACTIVE TIME:
20 MINS
TOTAL TIME:
20 MINS
YIELD:
5 CUPS
 INGREDIENTS
¼ CUP UNSALTED BUTTER

6 CUPS SLICED MUSHROOMS (FROM 2 [8-OZ.] PKG.)

¼ CUP ALL-PURPOSE FLOUR

2 ½ CUPS UNSALTED CHICKEN STOCK OF HOMEMADE

TURKEY STOCK

1 ½ CUPS RESERVED STRAINED TURKEY DRIPPINGS

2 TEASPOONS SHERRY VINEGAR

1 TEASPOON CHOPPED FRESH THYME

½ TEASPOON KOSHER SALT

¼ TEASPOON BLACK PEPPER

 DIRECTIONS

1ST
MELT UNSALTED BUTTER IN A MEDIUM SAUCEPAN OVER MEDIUM-HIGH.
STIR IN SLICED MUSHROOMS AND COOK, STIRRING OFTEN, UNTIL GOLDEN
BROWN, 16 TO 18 MINUTES. REDUCE HEAT TO MEDIUM; SPRINKLE WITH
ALL-PURPOSE FLOUR. COOK, STIRRING CONSTANTLY, UNTIL WELL
INCORPORATED, ABOUT 1 MINUTE. GRADUALLY STIR IN STOCK AND
DRIPPINGS; BRING TO A SIMMER. COOK, STIRRING OCCASIONALLY, UNTIL
THICKENED, ABOUT 5 MINUTES.

2ND
STIR IN SHERRY VINEGAR, FRESH THYME, KOSHER SALT, AND BLACK
PEPPER.
IF YOU LOVE GOOD, OLD-
FASHIONED MASHED POTATOES,
THIS IS THE PERFECT RECIPE.
MADE WITH IDAHO POTATOES,
MILK, BUTTER, AND OPTIONAL
GARLIC, THIS GO-TO RECIPE FOR
SIMPLE, HOMEMADE MASHED
POTATOES IS A CLASSIC HOLIDAY
DISH. LEARN HOW TO MAKE
MASHED POTATOES THAT COME
OUT SMOOTH, CREAMY, AND
DELICIOUS EVERY TIME. SERVE
WITH GRAVY OR EXTRA BUTTER ON
TOP.
 DIRECTIONS
PREP TIME:
1ST
15 MINS
BRING A LARGE POT OF SALTED WATER TO A
COOK TIME: BOIL. ADD POTATOES AND GARLIC, LOWER HEAT
20 MINS TO MEDIUM, AND SIMMER UNTIL POTATOES ARE
TOTAL TIME: TENDER, 15 TO 20 MINUTES.
35 MINS 2ND
SERVINGS: WHEN THE POTATOES ARE ALMOST FINISHED,
4 HEAT MILK AND BUTTER IN A SMALL SAUCEPAN
OVER LOW HEAT UNTIL BUTTER IS MELTED.
3RD
DRAIN POTATOES AND RETURN TO THE POT.
SLOWLY ADD WARM MILK MIXTURE, BLENDING IT
IN WITH A POTATO MASHER OR ELECTRIC MIXER
UNTIL POTATOES ARE SMOOTH AND CREAMY.
SEASON WITH SALT AND PEPPER.