Friday, November 5, 2010

FOOD FRIDAY!



TURKEY MUSHROOM MARSALA GRAVY

Sorry, no picture this time--I mentioned this gravy in a previous post this week and somebody asked for it, so I promised I'd share it today.  Since I won't be making it until Thanksgiving, so have no picture of it (and gravy pretty much looks like gravy--not much to take a picture of, anyway), I going commando with this one.

A note on stock:  I let my turkey stock simmer very slowly almost all day, while preparing the bird and roasting it, just adding a bit of boiling water occasionally as it cooks down.  I use all the giblets and chunks of carrot, celery and onion, one each, straining them out when it's time to use the stock.  The vegetables lend a subtle vegetal sweetness to the finished product, and the Marsala, though sweet itself, adds more of a nutty depth of flavor.  You know something is there but would never guess it was a sweet wine.

1 tablespoon unsalted butter
1 teaspoon olive oil
2 cups fresh mushrooms--white, brown, or shiitake--thinly sliced
2 teaspoons brandy
1/2 cup Marsala
4 cups turkey stock (see comments above about stock)
2 tablespoons corn starch
1/2 cup cream (optional)
salt and pepper to taste
fresh lemon juice

Heat butter and oil in a large heavy saucepan.  Add mushrooms and brown lightly over medium high heat, about 8 minutes.

Add brandy to the pan if using, raise heat, and cook until brandy is reduced to a syrupy glaze.

Make a paste of the cornstarch and 1/4 cup of the stock.  Deglaze turkey roasting pan with another cup of the stock and separate fat.  Add cornstarch paste and the deglazed turkey drippings to pan with Marsala and remaining stock, stir and simmer until sauce has reached a light, creamy consistency, 10-15 minutes.  This also where, if you want, you can chop up the giblets, shred the meat from the neck, and stir them in. (The liver will have added great body to the stock but will be inedible after boiling all day.)

Just before serving add cream if using and simmer a few minutes longer.  Adjust salt and pepper and add lemon juice to taste (starting with a teaspoon) to brighten flavor.

2 comments:

One Woman's Journey said...

Oh my - how wonderful. I can almost smell and taste it here in my woods cottage. I will try and reproduce.
Thank you...
My turkey stock is made identical to yours!

Ralph said...

OWJ, enjoy! The wine makes such a great difference!