This is an easy, fast make ahead gravy that can be made using good quality turkey stock from a box. My mushroom turkey gravy makes a regular appearance at my house over the holidays when I’m rushed or in need of a quick backup gravy. Is is so easy to make and perfect for leftovers and during the year when you have turkey, but aren’t doing the whole Thanksgiving routine.
If you are serving this with a fresh, cooked turkey, I’d just add the accumulated juices from the turkey platter to the gravy to enhance the flavor. This recipe easily adapts to chicken by just using chicken stock. So as you can imagine, it is in play all year long.
This is one of my favorite make ahead recipes for the holidays. When you are trying to get a dozen items to the table on the big “feast day”, having some of your sides done ahead of time can avoid a lot of stress. Making gravy is one of those. I, like everyone else, loves to make the stock while I’m roasting my turkey, then make a pan sauce while my turkey is resting, etc. But, there are times when I’m entertaining a big crowd or have lots planned for the day that having this out of the way and ready to go is such a time saver.
Make this the day before and keep it in the refrigerator over night. On the day of your dinner, let it come to room temperature then heat on the stove right before serving your meal. Serve it in a beautiful gravy boat and you’ve saved an hour of last minute prep in the kitchen.
For another great make ahead recipe, try my Cranberry Cherry Sauce. Make that and the gravy the day before Thanksgiving and you’ve banged out two major components of the big meal. You’ll save time and get to enjoy the day with everyone else.
To get started, add the olive oil to a large skillet. Once heated, add two tablespoons of flour and stir until it is completely incorporated and creates a paste. NOTE: While all purpose flour works just fine, I’m a big fan of Wondra flour. It is finely milled, almost like talcum powder, and practically dissolves into the oil and stock when added. I never get lumps when I use it. Give it a try. This is your roux (gravy thickener).
Slowly add the canned or boxed stock to the skillet. Stir constantly to get everything incorporated and to be sure you have no lumps. TIP: This is easier to do if the stock is room temperature or even better, heated in a small pot on the stove. This will allow everything to incorporate more quickly and will prevent lumps.
Meanwhile, in a separate skillet, add one tablespoon of butter and let it melt. Add the mushrooms and cook for about 5 minutes until the mushrooms are soft and fragrant. Add a large pinch of salt and pepper and stir to combine. Add to the gravy base in the other skillet.
Season with the thyme, chives and a little more salt and pepper. Taste and adjust the seasoning as needed. Cook for about 15 minutes to let the gravy come together. If you want your gravy thinner, you can always add more stock.
Serve in a gravy boat and enjoy with the poultry of your choice.
Looking for other make-ahead side dishes? Try some of my favorites:
Decadent Make-Ahead Mashed Potatoes
Mushroom Turkey Gravy
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Tbsp Olive oil
- 2 Tbsp Wondra Flour or All purpose flour
- 2 Cup Plus of homemade turkey stock (or good boxed/canned broth)
- 1 Lb Sliced mushrooms (a mix of cremini and button mushrooms is good)
- 1 Tbsp Fresh-chopped chives
- ½ Dried thyme (fresh is fine but I’d double the amount)
- Salt & Pepper to taste
- 1 Tbsp Butter
Instructions
- Add one Tbsp. of Olive oil to a sauté pan. Heat it for 30 seconds. Add the 2 Tbsp. of flour. Stir until it is completely incorporated and creates a paste.
- Slowly add two cups of turkey stock. Continuously stir until it is completely incorporated.
- In a separate sauté pan, add one Tbsp. of butter and sauté mushrooms until cooked (about 5 minutes). Add salt and pepper and taste. Add this to the gravy base.
- Add chives, thyme and salt & pepper to taste. Let the mixture simmer for at least 15 minutes. (Add more stock to get the gravy to the consistency you want)
- Taste again and adjust seasoning.
