Creamy chardonnay gravy

Name: Creamy chardonnay gravy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 20 packet dried chanterelle mushrooms, chopped; 25 (2oz) butter; 1 olive oil; 75 (3oz) shallots, finely sliced; 300 (1⁄2 pint) white wine; 250 (9fl oz) turkey stock (see COOK'S TIP); 300 (1⁄2 pint) mushroom stock from soaking the mushrooms; Juices from the turkey; 200 tub crème fraîche (optional)

This gravy recipe is a creamy complement to a traditional Christmas dinner.

By The GH Kitchen TeamPublished: 12 May 2001

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Yields:

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Ingredients

20 packet dried chanterelle mushrooms, chopped
25 (2oz) butter
1 olive oil
75 (3oz) shallots, finely sliced
300 (1⁄2 pint) white wine
250 (9fl oz) turkey stock (see COOK'S TIP)
300 (1⁄2 pint) mushroom stock from soaking the mushrooms
Juices from the turkey
200 tub crème fraîche (optional)

Directions

1. Step 1
  Rinse the chanterelle mushrooms. Put in a bowl and add 300ml (1⁄2 pint) boiling water. Leave to soak for 30min.
2. Step 2
  Gently heat the butter and oil together in a pan, then sauté the shallots for 5min until soft.
3. Step 3
  Add the wine and boil to reduce by at least half. Add the turkey stock, mushroom stock and the soaked mushrooms, then simmer for 5min.
4. Step 4
  While turkey is resting, skim fat from roasting tin, then add the juices to the gravy. Add the crème fraîche, if using, and heat through. Season well.
  
  Try these other recipes:
  
  Orange and bay roast turkey
  
  Classic bread sauce
  
  Quick gravy

Cook's tip

To make turkey stock: put giblets, 1 quartered onion, 8 peppercorns, 2 bay leaves and 600ml (1 pint) cold water in a pan. Cover and bring to the boil. Simmer for 30min, skimming regularly. Drain, reserving the stock.

Per Serving:

Calories: 160
Total carbs: 3 g
Total fat: 14 g
Saturated fat: 9 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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