Posted By Kimberly Turner on Nov 21, 2014 in Berries, Christmas, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Easter, Featured, Fruit, Fruit & Vegetables, Haskap, Holidays & Events, How To Cook, Mushrooms, Sauces, Thanksgiving, Veggies | 0 comments

How to Cook Haskap Mushroom Turkey Gravy is a recipe you’ll love for the Holidays or anytime you enjoy turkey.

This amazing gravy is savory with the flavoring of the roasted turkey, rich, perfectly thickened, with delicious mushrooms, and the addition of haskap juice, making an even more mouthwatering taste.

Perfect on your Holiday potatoes, stuffing & poultry, whether it’s Thanksgiving, Christmas or Easter.

Haskap Mushroom Turkey Gravy:

With turkey, I like to serve creamy mashed potatoes, which are smothered in a fantastic gravy.

I remember that both of my grandmothers made beautiful, dark turkey gravy, which my mother customized by adding fresh sauteed mushrooms. Now, when I roast a turkey, I often put my own spin on their turkey mushroom gravy with the addition of haskap juice to make an even more amazing Haskap Mushroom Turkey Gravy for my mashed potatoes.

If you aren’t familiar with haskap juice, Haskapa provides us with this product, a company out of Nova Scotia that produces various haskap products, such as jam, chutney, relish, dried berries and juice. Check out Haskapa online and acquaint yourself with all the marvelous products they offer:

Haskapa.com

The haskap berry plant originated in Russia and is now grown in most of the Canadian provinces and some of the USA states. The berries, similar to blueberries, are a little bigger than blueberries and elongated, frosty, dark purplish-blue in color, with crimson colored flesh inside.

I have prepared a beautiful Roasted Haskap Glazed Holiday Turkey, and I am sure the gravy will benefit from the addition of haskap juice as well.

I have found that sometimes you get very dark brown juices and drippings that accumulate under the turkey, and sometimes they don’t darken up very well. When those accumulations aren’t dark enough to suit me, I add a bit of gravy browning product to my gravy to darken it up. There isn’t really much taste to it, but it does impart a nice, dark color.

Type: Gravy Recipe

Prep Time: about 8 min
Cook Time: 15 min
Yield: 4 – 6 cups, depending on how much stock was added

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

~ 10 mushrooms – sliced
~ 1 cup all purpose flour
2 cups cold turkey stock – chicken stock, veggie stock or water are acceptable
1/3 – 1/2 cup haskap juice or red wine – I used Haskapa Juice.
salt & pepper – to taste

Optional:
- gravy browning – to deepen the color of your gravy, if desired

Instructions:

Into a large jar holding the flour, add the 2 cups of cold turkey stock. Cover the jar with a twist on lid, and shake vigorously to eliminate any lumps.
- Note: This mixture, or slurry, will be added to the turkey drippings and accumulated juices, to make the gravy.
After the turkey has roasted sufficiently, and using two poultry forks, remove the turkey from the roasting pan and transfer to a platter, cover with a loose foil tent and allow the turkey to rest before slicing.
Place the roasting pan on to two of your stove top elements, if possible, to heat the drippings and juices in the pan, and add the mushrooms to the pan. Saute the mushrooms until they have softened and browned up somewhat.
- Tip: If desired, add some butter to the ingredients in the roasting pan.
When the mushrooms have cooked sufficiently, add in the Haskapa Juice or red wine and stir through, to help deglaze the pan and remove any dark bits from the bottom and sides of the roaster. Incorporate them into the turkey drippings for more flavor, and allow to reduce somewhat.
- Note: Now would be the time to add in a few drops of the gravy browning, if needed or desired.
Slowly stir in the slurry mixture and allow to bubble somewhat to cook out the flour.
- Tip: If you feel that the gravy is getting too thick, add more stock or water to thin out the mixture.
Taste the gravy and add more salt, pepper or poultry seasonings, if needed, and stir through well.
Pour the gravy into a gravy boat or suitable bowl for serving hot.