And what else would you expect for the month of November!
The chanterelles are fruiting all over the southern Oregon coast and we've selected 8 ounces of the freshest and best to dress up our Thanksgiving gravy!
Both golden and white chanterelles
work well in this gravy!
turkey neck, tail, gizzard and heart
2 sprigs fresh thyme
4 sprigs fresh parsley
1 bay leaf
6 black peppercorns
2 tablespoons butter
8 ounces chanterelles, coarsely chopped
1/4 cup cold water
2 tablespoons all purpose flour
salt and black pepper
- While the turkey is roasting, put the giblets in a medium saucepan. Add the thyme, parsley, bay leaf and peppercorns. Add water to cover. Bring to boil over medium high heat, then turn the heat to low. Skim any brown foam that rises to the top. Simmer the stock, partially covered, for 1 hour.
- Pour the stock through a fine mesh strainer set over a bowl. Discard the solids. Set the stock aside. When the fat rises to the top, skim it.
- Meanwhile, prepare the chanterelles. Melt butter in saute pan over medium high heat. Add mushrooms and saute, stirring frequently, until softened, about 3 minutes. Sprinkle lightly with salt and pepper. Turn the heat to high and saute, stirring occasionally, until firm and nicely browned at the edges, about 4 minutes longer.
- While the turkey rests, pour its pan drippings through a strainer set over a measuring cup. Add reserved turkey stock to make about 2 cups of liquid. Place in saucepan and bring to boil. Boil until reduced slightly.
- Pour 1/4 cup cold water into a small bowl and whisk the flour into the water until smooth. Slowly pour this mixture into the gravy in the saucepan and whisk until thickened, about 2 minutes.
- Stir in sauteed chanterelles.
- Transfer to a warm, small bowl or gravy boat to serve.
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