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+ servings

Turkey Pan and Mushroom Gravy

I have to admit; I have never been a huge fan of mushrooms, but I enjoy them in this gravy recipe. I will usually double the recipe (you may have to add extra chicken broth) and use it to make turkey potpies. It also works really well in a modified version of shepherd's pie (just omit the ground beef for ground turkey or chicken).
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 6 people

Ingredients
  

  • roast turkey drippings
  • 2 cups chicken broth
  • 2 tbsp butter
  • 2 cups button mushrooms
  • ½ cup white wine
  • 1 tbsp fresh parsley
  • 1 clove of garlic (minced)
  • ½ cup Bisquick
  • salt & pepper

Instructions
 

  • Stir two cups of chicken broth into the roast pan containing the turkey drippings, being sure to scrape any of the bits stuck to the pan.
  • Strain the broth and turkey dripping liquid through a sieve, and transfer to a saucepan.
  • Add one-half cup of Bisquick a little at a time, whisking in until smooth.
  • Continue stirring until thickened and remove from heat.
  • In a frying pan over medium-high heat melt two tablespoons of butter. Add one clove of garlic and two cups of mushrooms stirring until brown.
  • Stir in one-half cup of white wine or chicken broth and bring to a boil. Remove from heat and stir in one tablespoon of fresh parsley.
  • Mix the mushrooms and juices from the pan and stir into the gravy mix. Add salt and pepper to taste and enjoy.
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