Courtesy Helen Lampkin
Take some of the stress out of Thanksgiving and make your gravy 3 days before the big feast! Infused with warm, earthy aromatics rosemary , sage and a splash of wine to brighten it – there’s no going back to your grandma’s gravy. Sorry Grandma.
Rosemary Mushroom Gravy
- 2 ½ lb. turkey legs (3)
- 1 carrot
- 1 stalk celery
- 1 small onion
- 1 tablespoon Kosher salt
To make stock: Place all ingredients in a large saucepan and cover with water. Bring to a boil and lower to simmer. Cook for 2-3 hours. Strain 4 cups liquid* and reserve in the refrigerator until ready to make gravy. Remove cooked turkey from bone and use in a soup, pot pie, enchilada, etc.
*When making stock from turkey legs, after refrigeration it may become gelatinous. This is a good thing.
To make the gravy:
4 tablespoons butter
4 cups turkey stock, divided
½ cup AP flour
¼ cup heavy whipping cream
1 tablespoon white wine
4 oz. mushrooms, cleaned, sliced (if large, dice)
1 sprig rosemary, chopped fine (about 1 teaspoon)
Season with kosher salt/white pepper
To make gravy: In a 2 quart saucepan,melt butter. Add 1 cup stock and whisk in flour. Cook for 1 minute. Slowly add an additional cup of stock and cook on low til starts to thicken. Whisk in remaining 2 cups stock. Add cream, wine, mushrooms, rosemary and warm through. Taste and adjust seasoning with salt/pepper. Can be made 3 days ahead and keep in a covered container in the refrigerator. To reheat: Place in saucepan and heat over medium heat. If too thick, add additional stock or cream.