Adding blue cheese to mushroom gravy makes a creamy and flavorful gravy recipe that’s perfect on top of sliced roasted turkey breast.
In my family, we love to prepare a turkey breast instead of a whole turkey at the holidays. We have a small family, only 6 of us for Christmas dinner, so making a turkey breast gives us the perfect amount of turkey for everyone!
This year, Jennie-O has helped make this easier than ever with their Oven Ready Bone-In Turkey Breast. It goes straight from the freezer into the oven and it comes pre-seasoned in their fool-proof cooking bag, making it so simple to prepare the turkey breast on Christmas day!
At Thanksgiving, I made my first whole turkey with the Jennie-O Oven Ready Whole Turkey, and served it with Cranberry Jalapeno Relish, so for Christmas, I decided to try something totally different and put my own spin on a classic gravy recipe!
While mushrooms aren’t a new addition to gravy, blue cheese certainly is!
I added the cheese to make the creamiest mushroom gravy ever and give it a totally new flavor.
While I’ve never been one to pile the gravy on top of my turkey (I’m more of a cranberry sauce girl!) this recipe has totally changed my mind about gravy forever!
It’s rich, creamy, decadent and so so delicious! I can’t wait to share it with my family this Christmas!
- 1 Jennie-O Oven Ready Bone-In Turkey Breast
- 3 tbsp unsalted butter
- ½ cup onion (thinly sliced)
- 8 oz crimini or baby bella mushrooms (sliced)
- 4 cloves garlic (minced)
- ½ tsp fresh rosemary (minced)
- ¾ cup turkey broth
- ½ cup brandy
- 1 cup crumbled blue cheese
Preheat the oven to 375°F.
Remove the Jennie-O Turkey Breast from the outer bag, but keep in the cooking bag.
Place in a roasting pan with at least 2 inch high sides.
Cut six half inch slits in the top of the bag and pull the bag away from the turkey.
Place in the oven and roast for 1 hour 45 minutes – 2 hours 30 minutes, depending on the size of the turkey. Begin checking the temperature at 1 hour 45 minutes, then check every 10 minutes until a meat thermometer inserted into the center of the breast reaches 165°F.
Remove from the oven and let rest for 10 minutes. Cut open the cooking bag and remove the turkey, be sure to keep the turkey drippings from the cooking bag to use for the turkey broth in the gravy recipe. Place the turkey breast on a cutting board for carving.
Carve the turkey breast into slices, then prepare the mushroom gravy.
To prepare the gravy, melt the butter in a large skillet over medium-high heat. Add the onion and sauté 3-5 minutes.
Add the mushrooms, garlic and rosemary, sauté for an additional 4-5 minutes.
Add the broth and brandy, bring to a boil.
Boil until the liquid is thick enough to coat a spoon lightly, 5-6 minutes.
Add the blue cheese and stir just until the cheese melts, about 1 minute.
Garnish the plate with additional fresh rosemary sprigs for a beautiful dinner presentation!
Today’s post was sponsored by Jennie-O. Thanks for supporting all of the delicious WhitneyBond.com partners like Jennie-O!
♦ Gluten Free Option: This recipe is gluten-free.