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Sherry Mushroom and Shallot Turkey Gravy Makes 8 ¼ cup servings

1-2 cup chicken broth

pan drippings from the turkey

2tbsp to ¼ cup melted butter

¼ cup flour


ground black pepper

2-3 tbsp sherry

2 cup sliced crimini or button mushrooms, cooked

1 clove garlic, minced

1tbsp fresh thyme

¼ cup chopped shallots

Cooked Mushrooms:

Melt 2 tbsp of butter over medium high heat; add 2 cups of fresh mushrooms, chopped shallots and 1 clove of minced garlic. Cook until the mushrooms begin to brown.


Stir 1 cup of broth into pan drippings in the roasting pan from the turkey, stirring to scrape up any crusty brown bits. Pour the drippings into a 2 cup glass measuring cup. Skim and reserve fat from the drippings. If necessary add enough melted butter to the reserved fat to make ¼ cup.

Add enough broth to the drippings in the measuring cup to make 2 cups. Add the sherry.

Pour the ¼ cup of fat into a medium saucepan and stir in the flour. Add the broth mixture all at once to the flour mixture. Stir with a whisk until smooth. Cook and stir for 1 minute more.

Strain the gravy and add the mushrooms and fresh thyme(or 1 tsp dried)

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