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 , 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.

Nutrition per serving