Ingredients
- Turkey drippings, plus basic turkey stock to make 2 quarts
- Nonstick cooking spray
- 2 teaspoons extra virgin olive oil
- 3 shallots, minced
- 1 cup cremini mushrooms or 2 portabellas, diced fine
- P.S. Flavor!? Citrus Spice and P.S. Flavor!? Creole Kitchen (alternatively use kosher salt and black pepper), to taste
- 1/2 cup Riesling, or other dry white wine
- 8 tablespoons cornstarch, mixed with 4 tablespoons water to make a slurry
- 1/4 cup fresh minced flat leaf parsley, to taste
Directions
- Place a stock pot on the stove and add the basic turkey stock and drippings.
- When ready to make gravy, lightly spray a medium nonstick skillet with nonstick cooking spray and heat over medium heat. Add the olive oil and shallots and cook until tender and caramelized.
- Add the mushrooms and spices and continue to sauté for another 2 minutes.
- Add Riesling and the 2 quarts of simmering stock, stirring well, while bringing to a light boil. Add the cornstarch slurry and stir until thickened.
- When ready to serve, add parsley and additional seasonings to taste.
https://www.cutco.com/learn/sweet-shallot-riesling-gravy