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

The GH Kitchen Team

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. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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