Thursday, January 1, 2009

LOW CARB Wild Mushroom Turkey Gravy

Serves: 8 servings (about 1 2/3 cups)

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!

  • 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. 1/2 teaspoon red wine vinegar
  2. 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.
  3. 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
  4. 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.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.