Turkey Mushroom Gravy

Ingredients

• 2 cups unsalted butter
• 1 pound portobello mushrooms , wiped clean with paper towels
• 2 pounds whole white mushrooms , wiped clean with paper towels
• 1 cup all-purpose flour
• 4 cans chicken broth , 14.5 ounce
• 1.5 cups turkey pan drippings
• 2 cups chopped onions
• 1 cup chopped celery
• salt and pepper to taste
• 0.25 teaspoons cayenne pepper

Instructions

1. 1

   Melt butter in a large stock pot over medium-low heat, and cook mushrooms until they are browned and butter is clear, 1 to 1 1/2 hours. Remove mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk flour into butter, and gently cook over low heat until flour mixture turns a mahogany brown color, about 20 minutes. Whisk in chicken broth; bring mixture to a simmer to thicken stock.

2. 2

   Pour turkey drippings into a saucepan, then cook and stir onions and celery in drippings over medium-low heat until onions begin to turn brown, about 20 minutes. Stir drippings and vegetables into thickened stock. Bring gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend flavors. Stir in chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.