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 any of our turkey recipes, you should have plenty of flavorful stock in roasting pan. The foolproof trick is to use a packet of 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
- 1/4 cup Marsala or Sherry - this is in the wine section of the supermarket and is for cooking only - DO NOT SKIP THIS
- 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 these rich pan drippings into the mushroom pan plus 1 cup of water. (add Swanson broth to bring pan drippings 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.