Mushroom Rosemary Turkey Gravy Recipes

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MUSHROOM-ROSEMARY TURKEY GRAVY



Mushroom-Rosemary Turkey Gravy image

This smooth, rich gravy with an earthy mushroom flavor will complement turkey, pork, beef or potatoes beautifully! Cathy Tang - Redmond, WA

Provided by Taste of Home

Time 15m

Yield 3 cups.

Number Of Ingredients 9

Roasted turkey drippings
Chicken broth or water
1/2 pound sliced fresh mushrooms
1/2 teaspoon onion powder
1/4 teaspoon dried rosemary, crushed
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon browning sauce, optional

Steps:

  • Pour turkey drippings into a measuring cup. Skim fat, reserving 1/4 cup; set aside. Add enough broth or water to the drippings to measure 3 cups., In a large saucepan, saute mushrooms in reserved fat until tender. Add onion powder and rosemary; cook 1 minute longer. Stir in the flour, salt and pepper until blended., Gradually stir in the drippings mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired.

Nutrition Facts : Calories 30 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 46mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

ROASTED TURKEY WITH GARLIC, ROSEMARY AND ROASTED LEMON WITH CREMINI MUSHROOM GRAVY



Roasted Turkey with Garlic, Rosemary and Roasted Lemon with Cremini Mushroom Gravy image

Provided by Bobby Flay

Categories     main-dish

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 23

4 whole sprigs fresh rosemary
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
1 fresh turkey (16 pounds), rinsed well and patted dry
6 whole heads garlic, halved
8 tablespoons (1 stick) unsalted butter, softened
3 tablespoons finely chopped fresh rosemary
Kosher salt and freshly ground black pepper
4 whole lemons, halved
6 shallots, peeled and halved
2 large carrots, coarsely chopped
2 large stalks celery, coarsely chopped
6 cups homemade chicken stock
1/4 cup reserved fat from the roasting liquid (from turkey, see recipe)
1 1/2 pounds cremini mushrooms, thinly sliced
3 tablespoons all-purpose flour
1/2 cup dry red wine
1/2 cup dry white wine
Reserved roasting liquid
3 cups homemade chicken stock
4 whole sprigs fresh rosemary
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

  • For the turkey: Preheat the oven to 425 degrees F. Remove the turkey from the refrigerator 30 minutes before roasting.
  • Rub the cut side of 2 halves of garlic over the entire turkey, and then put in the cavity. Brush the entire turkey with 4 tablespoons of the butter and sprinkle with the rosemary, salt and pepper (including in the cavity). Put 2 lemon halves into the cavity.
  • Put the shallots, carrots, celery and remaining garlic and lemon halves in the bottom of a roasting pan. Place a roasting rack in the pan and place the turkey on the rack. Add 2 cups of the stock to the bottom of the pan and place in the oven. Put the remaining 4 tablespoons butter and 4 cups stock in a medium saucepan and bring to a simmer over low heat. Keep covered and warm.
  • Roast the turkey for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the warm stock every 20 minutes, until an instant-read thermometer inserted into the breast registers 155 degrees F and into the thigh registers 160 degrees F, about 2 1/2 hours. Remove the turkey to a cutting board, loosely tent with foil and let rest at least 20 minutes before carving.
  • Strain the juices into a bowl through a strainer. Let the fat rise to the top of the stock and remove 1/4 cup of the fat. Reserve the fat to make the gravy. Reserve the strained juices for the gravy.
  • For the gravy: Heat the reserved fat in the roasting pan (used to roast the turkey) over high heat over 2 burners. Add the mushrooms and cook until golden brown and the liquid has evaporated, about 8 minutes. Stir in the flour and cook until pale golden brown. Whisk in the red and white wine and cook until evaporated. Add the reserved roasting liquid and chicken stock and bring to a boil. Add the rosemary sprigs and cook until the gravy thickens, stirring constantly, about 5 minutes. Stir in the parsley and season with salt and pepper.
  • Carve the turkey and serve with the cremini mushroom gravy.

TURKEY CROQUETTES WITH MUSHROOM-ROSEMARY GRAVY



Turkey Croquettes with Mushroom-Rosemary Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 18

1 clove garlic, cracked from skin
1/2 small onion
1 rib celery, chopped
1/4 small red bell pepper, chopped
1 cup cooked, chopped turkey meat, white and dark
1 cup leftover mashed potatoes
1 egg
Salt and pepper
2 teaspoons poultry seasoning
Few sprigs parsley, leaves only
1 cup Italian bread crumbs
3 tablespoons butter
4 tablespoons extra-virgin olive oil
12 cremini mushrooms, thinly sliced
3 to 4 sprigs fresh rosemary, finely chopped
2 tablespoons all-purpose flour
3 cups chicken stock
1/2 cup grated Romano, a couple of handfuls

Steps:

  • Place the garlic, onion, celery and red bell pepper in food processor and pulse to fine chop. Add turkey, potatoes, egg, salt, pepper, poultry seasoning, and parsley leaves then pulse to process and combine the mixture. Remove bowl from base and blade from the bowl. In a medium mixing bowl combine the turkey mixture with 3/4 cup bread crumbs.
  • Heat a small skillet over medium heat with 2 tablespoons butter and 1 tablespoon oil. When butter melts add the mushrooms and cook until dark and tender, 5 to 6 minutes. Season the mushrooms with salt and pepper and add rosemary to the pan. Sprinkle the flour over the mushrooms and cook a minute. Whisk in the stock, bring to a bubble and thicken, 5 minutes, over medium-low heat.
  • Preheat a nonstick skillet with 3 tablespoons extra-virgin olive oil over medium heat.
  • Use a conical or round ice cream scoop to form 8 croquettes. Combine cheese and remaining 1/4 cup of bread crumbs on a plate. Coat the croquettes in cheese and bread crumbs and saute in hot oil until deeply golden all over, 5 to 6 minutes for each batch. Remove and drain on paper towels. Serve the croquettes with rosemary gravy poured down over them.

GARLIC-ROSEMARY TURKEY WITH MUSHROOM GRAVY



Garlic-Rosemary Turkey with Mushroom Gravy image

Categories     Garlic     Mushroom     turkey     Roast     Thanksgiving     Rosemary     Fall     Bon Appétit

Yield Makes 12 to 14 servings

Number Of Ingredients 17

Garlic paste
6 large heads of garlic, unpeeled, top 1/3 inch cut off to expose garlic
6 tablespoons olive oil
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Turkey and Gravy
1 18- to 19-pound turkey; neck, gizzard and heart reserved
1 large onion, chopped
2 large celery stalks, chopped
1 large carrot, chopped
2 1/2 cups dry white wine
7 cups (about) canned low-salt chicken broth
2 pounds mushrooms, thickly sliced
1/3 cup all purpose flour

Steps:

  • For garlic paste:
  • Preheat oven to 350°F. Arrange garlic, cut side up, in 8x8x2-inch glass baking dish. Drizzle with 6 tablespoons oil. Cover dish with foil. Bake until garlic is very tender but not yet brown, about 1 hour 20 minutes. Uncover and cool 45 minutes. Squeeze garlic cloves to remove from peel. Place 1 cup garlic cloves in processor (reserve remainder for another use). Add butter, rosemary, mustard, salt, and pepper. Process until almost smooth. Transfer paste to small bowl. (Can be made 4 days ahead. Cover; chill.)
  • For turkey and gravy:
  • Set rack in bottom third of oven and preheat to 350°F. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup garlic paste over breast meat under skin. If stuffing turkey, spoon stuffing into neck and main cavities. Tuck wings under; tie legs together loosely to hold shape. Place turkey on small rack set in large roasting pan. Rub 2/3 cup garlic paste all over outside of turkey; reserve remaining paste for gravy. Place reserved turkey parts, onion, celery, and carrot in pan around turkey. Boil wine in medium saucepan 2 minutes. Pour 1 cup wine and 1 cup broth into pan.
  • Roast turkey 1 hour. Pour 1 cup broth over turkey; cover turkey breast loosely with foil. Roast 1 hour. Pour 1 cup wine and 1 cup broth over turkey. Cover breast and top of drumsticks loosely with foil. Roast turkey 1 hour. Pour 1/2 cup broth over turkey. Roast uncovered until thermometer inserted into thickest part of thigh registers 175°F, covering any exposed parts of turkey with foil as necessary if over-browning, about 1 hour 10 minutes longer for unstuffed turkey and 1 hour 45 minutes for stuffed. Remove from oven. Using bulb baster, transfer any juices from main cavity of unstuffed turkey to turkey roasting pan. Transfer turkey to platter; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
  • Pour turkey pan juices into medium bowl; scrape in any browned bits from pan. Spoon off fat from top of juices, reserving 3 tablespoons fat. Strain juices into large glass measuring cup, pressing hard on solids. Add remaining 1/2 cup wine and enough chicken broth to turkey pan juices to measure 6 cups.
  • Heat reserved 3 tablespoons turkey fat in heavy large pot over medium-high heat. Add mushrooms; sauté until brown and juices evaporate, about 18 minutes. Mix in remaining garlic paste. Sprinkle with flour and stir until flour begins to brown, about 2 minutes. Gradually whisk in 6 cups broth mixture. Bring to boil, scraping up browned bits. Boil until gravy coats spoon lightly, about 8 minutes; season with salt and pepper. Serve turkey with gravy.

BAKED TURKEY BREAST AND MUSHROOM GRAVY



Baked Turkey Breast and Mushroom Gravy image

A delicious one-dish meal with all the flavors and aromas of Thanksgiving--only it's stupid-easy to make! Serve over mashed potatoes, noodles, rice or whatever you like! I served this over wild rice pilaf--great!

Provided by Maureen S

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 50m

Yield 6

Number Of Ingredients 15

1 (2 pound) boneless, skinless turkey breast
2 tablespoons unsalted butter
2 tablespoons olive oil
salt and ground black pepper to taste
3 tablespoons unsalted butter
1 (4 ounce) can sliced mushrooms, drained
1 teaspoon dried rosemary, crushed
1 teaspoon ground thyme
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
⅔ cup white cooking wine
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup chicken broth
1 tablespoon all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Cut turkey breast into 1-inch chunks.
  • Heat 2 tablespoons butter and olive oil in a large, deep skillet over medium heat. Add turkey and cook, stirring occasionally, until cooked through and juices run clear, 10 to 12 minutes. Transfer to a baking dish, season with salt and pepper, and cover with aluminum foil. Do not clean the skillet.
  • Place turkey in the preheated oven to keep warm.
  • Meanwhile, melt butter for the gravy in the same skillet. Add mushrooms, rosemary, thyme, onion powder, salt, and pepper; cook over medium-high heat until mushrooms are golden brown, about 5 minutes. Add wine and bring to a boil; cook until 1/2 of the liquid remains, 5 to 7 minutes. Add condensed soup and chicken broth; allow to reduce until 1/2 of the liquid remains, about 10 minutes. Add flour and stir until well incorporated or until sauce thickens.
  • Serve mushroom gravy over warm turkey.

Nutrition Facts : Calories 382 calories, Carbohydrate 6.8 g, Cholesterol 135.6 mg, Fat 18.2 g, Fiber 0.7 g, Protein 41.2 g, SaturatedFat 7.7 g, Sodium 860.3 mg, Sugar 1.6 g

TURKEY MUSHROOM GRAVY



Turkey Mushroom Gravy image

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!

Provided by ranch_maven

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 2h30m

Yield 20

Number Of Ingredients 10

2 cups unsalted butter
1 pound portobello mushrooms, wiped clean with paper towels
2 pounds whole white mushrooms, wiped clean with paper towels
1 cup all-purpose flour
4 (14.5 ounce) cans chicken broth
1 ½ cups turkey pan drippings
2 cups chopped onions
1 cup chopped celery
salt and pepper to taste
¼ teaspoon cayenne pepper

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 9.1 g, Cholesterol 64.5 mg, Fat 34 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 16.2 g, Sodium 11.7 mg, Sugar 2 g

TURKEY CROQUETTES WITH MUSHROOM-ROSEMARY GRAVY



Turkey Croquettes With Mushroom-Rosemary Gravy image

Make and share this Turkey Croquettes With Mushroom-Rosemary Gravy recipe from Food.com.

Provided by KaraRN

Categories     Poultry

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

1 garlic clove, cracked from skin
1/2 small onion
1 celery rib, chopped
1/4 small red bell pepper, chopped
1 cup chopped cooked turkey, white and dark
1 cup leftover mashed potatoes
1 egg
salt and pepper
2 teaspoons poultry seasoning
3 sprigs parsley, leaves only
1 cup Italian seasoned breadcrumbs
3 tablespoons butter
4 tablespoons extra virgin olive oil
12 cremini mushrooms, thinly sliced
3 -4 sprigs fresh rosemary, finely chopped
2 tablespoons all-purpose flour
3 cups chicken stock
1/2 cup grated romano cheese, a couple of handfuls

Steps:

  • Place the garlic, onion, celery and red bell pepper in food processor and pulse to fine chop. Add turkey, potatoes, egg, salt, pepper, poultry seasoning, and parsley leaves then pulse to process and combine the mixture. Remove bowl from base and blade from the bowl. In a medium mixing bowl combine the turkey mixture with 3/4 cup bread crumbs.
  • Heat a small skillet over medium heat with 2 tablespoons butter and 1 tablespoon oil. When butter melts add the mushrooms and cook until dark and tender, 5 to 6 minutes. Season the mushrooms with salt and pepper and add rosemary to the pan. Sprinkle the flour over the mushrooms and cook a minute. Whisk in the stock, bring to a bubble and thicken, 5 minutes, over medium-low heat.
  • Preheat a nonstick skillet with 3 tablespoons extra-virgin olive oil over medium heat.
  • Use a conical or round ice cream scoop to form 8 croquettes. Combine cheese and remaining 1/4 cup of bread crumbs on a plate. Coat the croquettes in cheese and bread crumbs and saute in hot oil until deeply golden all over, 5 to 6 minutes for each batch. Remove and drain on paper towels. Serve the croquettes with rosemary gravy poured down over them.

ROAST TURKEY WITH HERB RUB AND SHIITAKE MUSHROOM GRAVY



Roast Turkey with Herb Rub and Shiitake Mushroom Gravy image

Categories     Mushroom     turkey     Roast     Christmas     Thanksgiving     Rosemary     Tarragon     Thyme     Bon Appétit

Yield Serves 16

Number Of Ingredients 21

For turkey:
3 tablespoons chopped fresh rosemary or 1 1/2 tablespoons dried
3 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
3 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 tablespoon ground pepper
2 teaspoons salt
1 20- to 21-pound turkey, neck and giblets reserved
Fresh herb sprigs
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter, melted
4 cups canned low-salt chicken broth
For gravy:
1/2 cup all purpose flour
1/2 cup dry Sherry
3 tablespoons butter
12 ounces fresh shiitake mushrooms, stemmed, sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary or 2 teaspoons dried
4 cups (about) canned low-salt chicken broth
1/3 cup whipping cream
2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh tarragon or 1 teaspoon dried

Steps:

  • Make turkey:
  • Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)
  • Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes). Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.
  • Meanwhile, prepare gravy:
  • Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)
  • Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.

GARLIC-ROSEMARY TURKEY WITH MUSHROOM GRAVY



Garlic-Rosemary Turkey With Mushroom Gravy image

A rich paste of roasted garlic and fresh rosemary is rubbed under the skin and over the bird. It also gives a boost to the gravy. From Bon Appetit, November 2001.

Provided by lazyme

Categories     Whole Turkey

Time 6h45m

Yield 14 serving(s)

Number Of Ingredients 15

6 large head garlic, unpeeled, top 1/3 inch cut off to expose garlic
6 tablespoons olive oil
1/4 cup unsalted butter, at room temperature
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
18 lbs turkey, neck & gizzard reserved
1 large onion, chopped
2 large celery ribs, chopped
1 large carrot, chopped
2 1/2 cups dry white wine
7 cups chicken broth (about)
2 lbs mushrooms, thickly sliced
1/3 cup all-purpose flour

Steps:

  • For garlic paste:.
  • Preheat oven to 350°F
  • Arrange garlic, cut side up, in 8x8x2-inch glass baking dish.
  • Drizzle with 6 tablespoons oil.
  • Cover dish with foil.
  • Bake until garlic is very tender but not yet brown, about 1 hour 20 minutes.
  • Uncover and cool 45 minutes.
  • Squeeze garlic cloves to remove from peel.
  • Place 1 cup garlic cloves in processor (reserve remainder for another use).
  • Add butter, rosemary, mustard, salt, and pepper.
  • Process until almost smooth.
  • Transfer paste to small bowl. (Can be made 4 days ahead. Cover; chill.).
  • For turkey and gravy:.
  • Set rack in bottom third of oven and preheat to 350°F
  • Rinse turkey inside and out; pat dry.
  • Starting at neck end, carefully slide hand between skin and breast meat to loosen skin.
  • Rub 1/2 cup garlic paste over breast meat under skin.
  • If stuffing turkey, spoon stuffing into neck and main cavities.
  • Tuck wings under; tie legs together loosely to hold shape.
  • Place turkey on small rack set in large roasting pan.
  • Rub 2/3 cup garlic paste all over outside of turkey; reserve remaining paste for gravy.
  • Place reserved turkey parts, onion, celery, and carrot in pan around turkey.
  • Boil wine in medium saucepan 2 minutes.
  • Pour 1 cup wine and 1 cup broth into pan.
  • Roast turkey 1 hour.
  • Pour 1 cup broth over turkey; cover turkey breast loosely with foil.
  • Roast 1 hour.
  • Pour 1 cup wine and 1 cup broth over turkey.
  • Cover breast and top of drumsticks loosely with foil.
  • Roast turkey 1 hour.
  • Pour 1/2 cup broth over turkey.
  • Roast uncovered until thermometer inserted into thickest part of thigh registers 175°F, covering any exposed parts of turkey with foil as necessary if over-browning, about 1 hour 10 minutes longer for unstuffed turkey and 1 hour 45 minutes for stuffed.
  • Remove from oven.
  • Using bulb baster, transfer any juices from main cavity of unstuffed turkey to turkey roasting pan.
  • Transfer turkey to platter; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
  • Pour turkey pan juices into medium bowl; scrape in any browned bits from pan.
  • Spoon off fat from top of juices, reserving 3 tablespoons fat.
  • Strain juices into large glass measuring cup, pressing hard on solids.
  • Add remaining 1/2 cup wine and enough chicken broth to turkey pan juices to measure 6 cups.
  • Heat reserved 3 tablespoons turkey fat in heavy large pot over medium-high heat.
  • Add mushrooms; saute until brown and juices evaporate, about 18 minutes.
  • Mix in remaining garlic paste.
  • Sprinkle with flour and stir until flour begins to brown, about 2 minutes.
  • Gradually whisk in 6 cups broth mixture.
  • Bring to boil, scraping up browned bits.
  • Boil until gravy coats spoon lightly, about 8 minutes; season with salt and pepper.
  • Serve turkey with gravy.

Nutrition Facts : Calories 1105, Fat 57, SaturatedFat 16.3, Cholesterol 405.6, Sodium 877.7, Carbohydrate 8.3, Fiber 1.4, Sugar 3, Protein 124.5

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From au.khonj.org


WILD MUSHROOM & ROSEMARY TURKEY RECIPE | LAND O’LAKES
Spray 5- to 6-quart slow cooker with no-stick cooking spray. Place potatoes in slow cooker; top with turkey breast half. Add mushrooms, butter, rosemary, garlic and salt. Pour broth over all. STEP 2. Cover; cook on Low heat setting 5-6 hours or until turkey is tender. (Turn turkey breast over once during cooking, if desired.)
From landolakes.com


RECIPE FOR ROSEMARY TURKEY - THERESCIPES.INFO
Brush turkey with oil and sprinkle with rosemary, salt and pepper. Bake, uncovered, at 325° until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally with pan drippings. Cover loosely with foil if …
From therecipes.info


BEST ROSEMARY ROASTED-TURKEY GRAVY RECIPE - WOMAN'S DAY
2018-10-24 Remove and discard vegetables, rosemary, and neck from the roasting pan. Strain pan drippings into a fat separator (or measuring cup). Let stand 5 minutes so fat rises to top. Leaving fat behind ...
From womansday.com


BEST TURKEY AND MUSHROOM CREAMY TOMATO "GRAVY" WITH GNOCCHI …
2015-09-23 In a Dutch oven, heat the extra-virgin olive oil and 2 tablespoons of butter over medium heat. Add the mushrooms, rosemary, thyme and bay leaf and cook until the mushrooms are lightly brown, about 7 to 8 minutes. Stir in the onions and garlic and season with salt and pepper, to taste. Raise the heat a bit and cook 5 minutes more. Stir in the ...
From foodnetwork.ca


LEFTOVER TURKEY IN GRAVY - NATASHASKITCHEN.COM
2020-11-25 2. In the same hot pan, melt 4 Tbsp unsalted butter, then whisk in 3 Tbsp flour, whisking constantly until roux is golden brown (1 1/2 to 2 min), then whisk in 2 cups chicken broth. Bring to a simmer and season to taste (about 1/2 tsp sea salt and a pinch of pepper). 3. Add mushrooms/onions back to the pan. Stir in turkey and heat until turkey ...
From natashaskitchen.com


GARLIC-ROSEMARY TURKEY WITH MUSHROOM GRAVY | RECIPE | RECIPES, …
Nov 23, 2016 - Garlic-Rosemary Turkey with Mushroom Gravy Recipe. Nov 23, 2016 - Garlic-Rosemary Turkey with Mushroom Gravy Recipe. Nov 23, 2016 - Garlic-Rosemary Turkey with Mushroom Gravy Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.ca


MUSHROOM TURKEY GRAVY BY FOODIE’S CHEF LAURA BRENNAN
NOTE: The sauteed mushrooms will add a rich color and a layer of flavor to the finished sauce. They will be strained out…so you’ll have the smooth turkey gravy you remember! Bring the turkey stock to a simmer and set aside. Add two sprigs of fresh thyme, 1 sprig of fresh sage and ½ sprig of fresh rosemary. Let the herbs steep in the stock.
From foodiesmarkets.com


SAGE AND ROSEMARY TURKEY GRAVY | KITCHEN BASICS - MCCORMICK
Enjoy this holiday-worthy turkey gravy year ‘round. 1 Melt butter in medium saucepan on medium heat. Sprinkle with flour; cook and stir 1 to 2 minutes or until golden brown. 2 Gradually stir in stock with wire whisk. Bring to boil. Reduce heat to low; add herbs, sea salt and pepper. Simmer 5 minutes or until thickened, stirring occasionally.
From mccormick.com


GARLIC ROSEMARY TURKEY WITH MUSHROOM GRAVY RECIPE
2 Tbsp. minced fresh rosemary; 2 Tbsp. Dijon mustard; 1/2 tsp salt; 1/2 tsp freshly-grnd black pepper; 1 x turkey - (18 to 19 lbs) neck gizzard, and heart reserved; 1 lrg onion minced; 2 lrg celery stalks minced; 1 lrg carrot minced; 2 1/2 c. dry white wine; 7 c. canned low-salt chicken broth more or possibly less; 2 lb mushrooms thickly sliced
From cookeatshare.com


MUSHROOM-ROSEMARY TURKEY GRAVY | RECIPE | HERB ROASTED TURKEY, …
Nov 10, 2012 - This smooth, rich gravy with an earthy mushroom flavor will complement turkey, pork, beef or potatoes beautifully! Cathy Tang - Redmond, WA. Nov 10, 2012 - This smooth, rich gravy with an earthy mushroom flavor will complement turkey, pork, beef or potatoes beautifully! Cathy Tang - Redmond, WA. Pinterest. Today . Explore. When the auto-complete results are …
From pinterest.com.au


ROSEMARY MUSHROOM GRAVY | NATURAL GROCERS
Directions. 1. In a large skillet over medium heat, add one tablespoon olive oil, swirl the pan to coat, and add the onion and the mushrooms. Sauté, stirring frequently, until the onion is soft and most of the mushroom liquid has cooked off, about 6-7 minutes. Add the garlic and sauté for another minute.
From naturalgrocers.com


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