Roasted Turkey Breast with Blue Cheese Mushroom Gravy
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Adding blue cheese to mushroom gravy makes a creamy and flavorful gravy recipe that’s perfect on top of sliced roasted turkey!
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!
At Thanksgiving, I made a turkey and served it with Cranberry Jalapeno Relish. 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!
Blue Cheese Mushroom Gravy Ingredients
- 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
Blue Cheese Mushroom Gravy Instructions
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.
Spoon the mushroom gravy over sliced turkey.
Garnish the plate with additional fresh rosemary sprigs for a beautiful dinner presentation!
Roasted Turkey Breast with Blue Cheese Mushroom Gravy
Ingredients
- 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
Instructions
- 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.
- Spoon the sauce over sliced turkey.
Nutrition Facts
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3 Comments on “Roasted Turkey Breast with Blue Cheese Mushroom Gravy”
Looks great, Whitney! A giant turkey is way too overwhelming for me.
Thanks so much Natasha!