TURKEY GRAVY WITH SHALLOTS AND MUSHROOMS

Turkey Gravy with Shallots and Mushrooms image

Yield makes 3 cups

Number Of Ingredients 8

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8 cups Turkey Stock (page 231)
3 tablespoons unsalted butter
1/2 cup diced button or crimini mushrooms
3 tablespoons minced shallot
3 tablespoons plus 1 teaspoon all-purpose flour
1/4 teaspoon fresh thyme
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

In a large saucepan, reduce the turkey stock over medium-high heat to 3 cups. This will take about 30 minutes and will concentrate the turkey flavor. Set aside.
In a medium saucepan over medium-high heat, melt the butter. Add the mushrooms and shallots and cook for 3 minutes. Add the flour and cook for 2 minutes, whisking occasionally. Slowly add 1 cup of the reduced turkey stock and whisk until fully combined. Add the remaining stock, thyme, salt, and pepper. Whisk over medium heat for 3 to 5 minutes, or until thickened. Taste for seasoning and add salt and pepper, as needed.
Make Ahead
The gravy will keep, covered, in the refrigerator for up to 5 days. Reheat it gently over medium heat before serving.