Porcini Mushroom Turkey with Mushroom Gravy

Porcini Mushroom Turkey with Mushroom Gravy
Photo by Con Poulos

Ingredients

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

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

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