I have been making Thanksgiving dinner every year since the 1970's. I have tried every kind of turkey gravy. I created this recipe about 15 years ago. It is everyone's favorite, even the people who hate mushrooms. Serve with roasted turkey and cornbread stuffing!

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Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
20
Yield:
10 cups
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large stock pot over medium-low heat, and cook the mushrooms until they are browned and the butter is clear, 1 to 1 1/2 hours. Remove the mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk the flour into the butter, and gently cook over low heat until the flour mixture turns mahogany brown in color, about 20 minutes. Whisk in the chicken broth; bring the mixture to a simmer to thicken the stock.

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  • Pour the turkey drippings into a saucepan, then cook and stir the onions and celery in the drippings over medium-low heat until the onions begin to turn brown, about 20 minutes. Stir the drippings and vegetables into the thickened stock. Bring the gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend the flavors. Stir in the chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.

Editor's Note

The amount of drippings from a roasted turkey can vary; this recipe assumes about 1 1/2 cups of drippings. If there's more than 3 cups, reduce the amount of chicken broth by 1 can; if there's only 1/2 cup, add 1 more can of broth.

Nutrition Facts

347 calories; protein 3g 6% DV; carbohydrates 9.1g 3% DV; fat 34g 52% DV; cholesterol 64.5mg 22% DV; sodium 11.7mg 1% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/25/2011
This is almost exactly like my recipe except I cook the onions WITH the mushrooms and then puree the entire mixture for about 10 minutes until it's completely liquified. I add this back to the turkey broth/chicken bullion mixture once it's thickened with flour. Add about 1/4 cup of white wine. Result? No chunks just nice smooth gravy with tons of mushroom flavor released due to the puree. Read More
(10)

Most helpful critical review

Rating: 3 stars
11/24/2016
I couldn't get the color in the roux so the whole gravy was the wrong color. There was just way to much mushroom. I does taste good and I hope my guests at thanksgiving can over look the visual and enjoy the flavor. Read More
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/24/2011
This is almost exactly like my recipe except I cook the onions WITH the mushrooms and then puree the entire mixture for about 10 minutes until it's completely liquified. I add this back to the turkey broth/chicken bullion mixture once it's thickened with flour. Add about 1/4 cup of white wine. Result? No chunks just nice smooth gravy with tons of mushroom flavor released due to the puree. Read More
(10)
Rating: 5 stars
11/24/2011
i made this it was fantastic. i only cooked the mushrooms for twenty min instead of hour still came out fine. really good will use again! Read More
(8)
Rating: 5 stars
11/24/2011
So worth the time and effort into making this gravy! Turn out wonderful and delicious. Will definetly make again. Read More
(8)
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Rating: 5 stars
03/19/2016
I am typically gravy challenged but this worked great for me. I didn't have as much celery on hand as the recipe called for which was a bummer but it was still mighty tasty. The only thing I did differently is that I chose to leave some of my mushroom slices whole instead of chopping them all. This is really good and will be my go to for turkey gravy. Don't forget that you can scale down the serving size when making smaller meals. Read More
(1)
Rating: 5 stars
11/22/2012
2nd time I've ever tried to make gravy and OMG this is amazing!! I felt like I was channeling my inner Julia Child so this recipe is tasty and fun. Read More
Rating: 5 stars
03/31/2013
I didn't put in the onions or celery (although I did have onions and celery in my turkey stock). Instead of chicken stock I used sweet potato water and potato water. I forgot to add the cayenne and wish I had but it was still amazing gravy. Read More
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Rating: 3 stars
11/24/2016
I couldn't get the color in the roux so the whole gravy was the wrong color. There was just way to much mushroom. I does taste good and I hope my guests at thanksgiving can over look the visual and enjoy the flavor. Read More
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