On Friday I posted about how to make a Super Simple 5 Ingredient Turkey. Oh yes, a five ingredient turkey that is so tasty and delicious. But you know what every turkey needs? Some good gravy.
That’s right…gravy baby!!
And isn’t just any old gravy, it’s gravy made by using the juices that the turkey is basted in, so it’s suuuuuper tasty. And suuuuuuper easy to make.
You take the juices (or are they called drippings?) you’ve been basting the turkey with, reserve them in a container if not using right away, and then when you’re ready to make the gravy you’ll fry some mushrooms in a little butter, then add the juices/drippings, and then add some thickening agents like cornstarch and flour, whisk it all together:
And then, then you pour it over some delicious turkey!!
This gravy is earthy with the mushrooms, and is salty deliciousness that is super comforting!
Initially I was going to write a whole post on the weekend I just had. I was going to talk about how I worked all weekend, on top of having to cook for 30 people at a work conference that lasted for 3 plus days (yes, that’s making breakfast/lunch/dinner and snacks) and how I was just tired and had inflicted a lot of self pressure, and how there were tears, lots and lots of tears. But truth be told, my sweet husband was so supportive and sent me the sweetest texts of encouragement throughout the day (and even drove all the way to my work to drop off some cornbread muffins that I had forgotten that just needed to be served with the Red Lentil Chili) and I was so excited to come home and spend some time with him. And I would be remiss without mentioning the sweet texts and support from my blog bestie Lynn. When I was at a loss for words about gravy in all its deliciousness, she gave me some great adjectives to get my creative juices flowing again. So here’s to an amazing week ahead, and amazing gravy for your Thanksgiving!
Easy Mushroom Gravy
- 2 Cups Turkey Dripings or 1 Cup EVOO and 1/2 Cup Soy Sauce and 1/2 Cup Water & 1 tsp steak seasoning
- 1 Pint Mushrooms washed and cleaned
- 1 Tbs Butter
- 1 Tbs Cornstarch
- 1 Tbs Flour
- In a medium-large saucepan melt the butter and then add the mushrooms. Stir and cook mushrooms until they have halved in size (about 5 minutes). Drain any excess liquid.
- Than add the turkey drippings and bring to a slow boil whisking every so often. Reduce heat to low, and ad in the cornstarch and flour.
- Whisk so that there are no lumps, and bring heat to medium until the gravy has thickened considerably (about 3 minutes). Remove from heat and serve!