NewburyportNews.com, Newburyport, MA

PortWatch

November 21, 2012

The second feast of the week

Stuff your face with leftover turkey treat

(Continued)

Top with parsley. Enjoy hot, with a knife and fork.

Turkey mushroom gravy: Heat 2 tablespoons extra-virgin olive oil in a large skillet; add 2 finely chopped shallots. Season with a pinch of salt; cook, stirring occasionally, until shallots soften, 5 minutes. Add 8 ounces sliced mushrooms.

Stir to coat; season with salt.

Cook until mushrooms have given up their water and are browned, about 10 minutes. Transfer mushroom-shallot mixture to a bowl. Melt 2 tablespoons butter in the skillet over medium-high heat.

Add 2 tablespoons flour, stirring to combine and prevent lumps; cook over low heat until golden brown. Add 2 cups hot turkey broth, stirring to blend; heat to a gentle boil to thicken.

Stir in mushroom-shallot mixture and freshly ground pepper to taste; heat through. Taste for seasonings.

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