Thanksgiving Cooking
Thanksgiving Recipes
GRAVY
- 1/2 cup all purpose flour
- 3 tbsp. butter
- 12 oz fresh Shitake mushrooms, sliced
- 1 tbsp. plus 1 tsp. chopped fresh rosemary
- 4 cups canned chicken broth
- 1/3 cup whipping cream
- 2 tsp.thyme
Put flour in bowl, melt butter in
heavy large saucepan over medium-high heat. Add
mushrooms and rosemary and
sauté' until mushrooms begin to soften, about 3 minutes.
(Can be made
hours ahead.
Cover flour paste tightly. Let paste and mushrooms stand at
room temperature)
Add enough chicken broth to measure
5 cups; add to saucepan with
mushrooms.
Add flour paste and whisk until smooth.
Bring mixture to boil,
stirring frequently. Boil until thickened to light
gravy, about 10 minutes.
Mix in cream and thyme. Season with
salt and pepper.
Serve with turkey.
