Best 4 Wild Mushroom Turkey Gravy Recipes

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Wild mushroom turkey gravy is a rich and flavorful sauce that is perfect for Thanksgiving dinner or any other special occasion. It's made with a variety of wild mushrooms, turkey drippings, and a few simple spices. The result is a gravy that is both delicious and elegant.

This recipe for wild mushroom turkey gravy is easy to follow and can be made in just a few steps. It starts with sautéing the mushrooms in butter until they are browned and tender. Then, the turkey drippings are added along with some flour to create a roux. Milk or broth is then added to thin the gravy and bring it to a simmer. Finally, the gravy is seasoned with salt, pepper, and other herbs and spices to taste.

In addition to the wild mushroom turkey gravy recipe, this article also includes recipes for roasted turkey, mashed potatoes, stuffing, and cranberry sauce. These recipes are all easy to follow and can be made in advance, so you can enjoy a stress-free Thanksgiving dinner with your family and friends.

Here are our top 4 tried and tested recipes!

TURKEY AND WILD MUSHROOM MEATLOAF PATTIES WITH PAN GRAVY



Turkey and Wild Mushroom Meatloaf Patties with Pan Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 39m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil, 2 turns of the pan for the mushrooms, 1 turn for the patties
8 cremini mushrooms, (baby portobellos), chopped
8 shiitake mushrooms, chopped
1 shallot, chopped
Salt and pepper
1 1/3 pounds ground turkey, the average weight of 1 package
3 or 4 sprigs fresh sage, leaves chopped, about 2 tablespoons
1 tablespoon Worcestershire sauce, eyeball it
1/2 cup Italian bread crumbs
1 egg, beaten
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock
1 teaspoon poultry seasoning

Steps:

  • Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
  • Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

BROWN SUGAR-CURED TURKEY WITH WILD MUSHROOM-SHALLOT GRAVY



Brown Sugar-Cured Turkey with Wild Mushroom-Shallot Gravy image

Categories     Mushroom     Onion     Poultry     turkey     Roast     Thanksgiving     Fall     Bon Appétit

Yield Serves 10

Number Of Ingredients 11

1 20-pound turkey
1/2 cup (packed) golden brown sugar
1/4 cup coarse salt
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground mace
2 large onions, quartered
2 cups canned low-salt chicken broth
Wild Mushroom-Shallot Gravy

Steps:

  • Rinse turkey inside and out. Pat dry with paper towels. Place turkey on platter. Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well. Rub brown sugar mixture all over outside of turkey. Refrigerate turkey uncovered 24 hours.
  • Position rack in bottom third of oven and preheat to 300°F. Arrange onion quarters in large roasting pan. Place turkey atop onions. Tie turkey legs together. Tuck wings under turkey. Sprinkle turkey with pepper. Cover loosely with foil.
  • Roast turkey 2 hours. Uncover; roast 30 minutes. Add 1 cup broth to roasting pan; baste turkey with broth. Roast turkey 1 hour, basting occasionally. Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour. Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180°F, about 1 hour 30 minutes longer.
  • Transfer turkey to platter. Tent with foil and let stand 30 minutes. Serve with Wild Mushroom-Shallot Gravy.

WILD MUSHROOM TURKEY GRAVY



Wild Mushroom Turkey Gravy image

Here's the perfect way to use those juices and drippings from your next roasted turkey. There's more than one way to thicken a sauce or gravy! Since flour and cornstarch are out when you're eating low-carb, a classic French cream reduction is in order. This rich sauce is complemented by the hearty taste of the mushrooms, and it's a great accompaniment to anyone's Thanksgiving turkey!

Provided by Food Network

Time 25m

Yield 8 servings (about 1 2/3 cups)

Number Of Ingredients 9

2 cups defatted turkey juices from turkey roasting pan or homemade turkey or chicken stock
1/2 cup heavy cream
3 tablespoons unsalted butter
10 ounces shiitake mushrooms, rinsed, stemmed and sliced
1 tablespoon chopped fresh thyme leaves
1 clove garlic, minced
1/4 cup dry sherry
Salt and freshly ground black pepper
1/2 teaspoon red wine vinegar

Steps:

  • Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.
  • Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes
  • Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.

Nutrition Facts : Calories 110 calorie, Fat 10 grams, SaturatedFat 6 grams, Carbohydrate 3 grams, Fiber 0.5 grams

BROWN SUGAR-CURED TURKEY WITH WILD MUSHROOM-SHALLOT GRAVY



Brown Sugar-Cured Turkey With Wild Mushroom-Shallot Gravy image

I love to try new turkey recipes during the year to experiment before the holidays. I'm finally getting around to posting some that I've tried before. This one is quite good, but a little more work than most. However, parts of it can be prepared a day ahead. Plan ahead for this one - the turkey needs sit in the refer for 24 hours with the herb mixture before cooking.

Provided by lazyme

Categories     Whole Turkey

Time 6h40m

Yield 10 serving(s)

Number Of Ingredients 21

20 lbs turkey
1/2 cup brown sugar, golden, packed
1/4 cup coarse salt
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground mace
2 large onions, quartered
2 cups chicken broth
1/4 cup olive oil
10 shallots, peeled
4 garlic cloves, peeled
12 ounces mixed wild mushrooms, sliced
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
1 teaspoon dried thyme
3/4 teaspoon dried sage
1/2 cup marsala wine
1/2 cup sherry wine
1 1/2 cups chicken stock
1 cup whipping cream

Steps:

  • TURKEY:.
  • Rinse turkey inside and out.
  • Pat dry with paper towels.
  • Place turkey on platter.
  • Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well.
  • Rub brown sugar mixture all over outside of turkey.
  • Refrigerate turkey uncovered 24 hours.
  • Position rack in bottom third of oven and preheat to 300.
  • Arrange onion quarters in large roasting pan.
  • Place turkey atop onions.
  • Tie turkey legs together.
  • Tuck wings under turkey.
  • Sprinkle turkey with pepper.
  • Cover loosely with foil.
  • Roast turkey 2 hours.
  • Uncover; roast 30 minutes.
  • Add 1 cup broth to roasting pan; baste turkey with broth.
  • Roast turkey 1 hour, basting occasionally.
  • Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour.
  • Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180, about 1 hour 30 minutes longer.
  • Transfer turkey to platter.
  • Tent with foil and let stand 30 minutes.
  • Serve with Wild Mushroom-Shallot Gravy.
  • GRAVY:.
  • Preheat oven to 300.
  • Combine oil, shallots and garlic in small glass baking dish.
  • Cover dish with foil.
  • Bake until shallots and garlic are very tender and pale golden, about 1 hour.
  • Cool slightly.
  • Thinly slice shallots and garlic; reserve oil in dish. (Can be prepared 1 day ahead. Cover separately and refrigerate).
  • Transfer 1 tablespoon oil from baking dish to heavy large saucepan.
  • Heat oil over medium-high heat.
  • Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan; saute until mushrooms are tender, about 5 minutes.
  • Add Marsala and sherry; boil until syrupy, about 6 minutes.
  • Add stock; boil until liquid is reduced by half, about 10 minutes.
  • Add cream; boil until mixture thickens to sauce consistency, about 5 minutes.
  • Season with salt and pepper.

Nutrition Facts : Calories 1785.9, Fat 88, SaturatedFat 27, Cholesterol 651.1, Sodium 3649.5, Carbohydrate 25.1, Fiber 1.1, Sugar 14.4, Protein 189.9

Tips:

  • Use fresh, wild mushrooms for the best flavor. If you can't find wild mushrooms, you can use a combination of cremini and shiitake mushrooms.
  • Sauté the mushrooms until they are browned and fragrant. This will help to develop their flavor and give the gravy a rich color.
  • Use a good quality turkey stock. This will make a big difference in the flavor of the gravy.
  • Add a splash of white wine to the gravy. This will help to brighten the flavor and add a touch of acidity.
  • Season the gravy to taste with salt and pepper.
  • Serve the gravy hot over your favorite Thanksgiving dishes.

Conclusion:

Wild mushroom turkey gravy is a delicious and easy-to-make Thanksgiving side dish. It's the perfect way to add a touch of elegance to your holiday meal. With its rich flavor and velvety texture, this gravy is sure to be a hit with your family and friends. So next time you're looking for a special gravy recipe, give this one a try. You won't be disappointed.

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