Porcini Mushroom Turkey with Mushroom Gravy

Ingredients

• ¼ cup fresh Italian parsley
• 5 teaspoons cornstarch
• 2 cups Shortcut Turkey Stock
• 1 teaspoon fresh mint
• 1 14- to 16-pound turkey, neck, heart, and gizzard reserved
• 1 tablespoon fresh thyme
• 1 pound crimini mushrooms
• + 19 more ingredients
• • 2 cups Shortcut Turkey Stock or water
  • 6 fresh thyme sprigs
  • 1 teaspoon fresh mint
  • 1 cup dry white wine
  • 2 tablespoons shallot
  • 6 fresh rosemary sprigs
  • 10 fresh Italian parsley sprigs
  • 1 teaspoon freshly ground black pepper
  • 1 cup heavy whipping cream
  • ¼ cup fresh Italian parsley
  • 12 tablespoons unsalted butter
  • 4 garlic cloves
  • 1 cup water
  • 1 ounce dried porcini mushrooms
  • 2 tablespoons olive oil
  • 1 ½ teaspoons salt
  • 3 garlic cloves
  • 1 tablespoon fresh rosemary
  • 2 tablespoons water

Place porcini in small bowl; add 1 cup boiling water. Let stand until softened, at least 30 minutes and up to 2 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms. Transfer half of chopped mushrooms (about 1/3 cup) to small bowl; reserve for gravy. Chop garlic finely in processor. A...

View full recipe at Epicurious