Ingredients
Ingredients
9 tablespoons unsalted butter or turkey fat
1/3 heaping cup all-purpose flour
9 cups turkey stock, warm
3 sprig thyme (optional)
1 oz dried porcini mushrooms (about 1 cup)
Or 3 teaspoons porcini powder (optional)
*taste before adding (may make it bitter)
2 tablespoons Cognac/Madeira (optional)
Kosher salt
Preparation
Melt butter or turkey fat in a large heavy saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. The roux will become smooth and golden brown. Keep whisking! Within 2-3 minutes it will be the color of café au lait and smell slightly toasted. Gradually whisk in the warm turkey stock, bring to a boil, then lower the heat so the gravy’s at a bare simmer.
Add sprig thymeand dried porcini mushrooms along with congac .
let gravy simmer until reduced by half, then remove herbs or mushrooms with a slotted spoon. Season with kosher salt and serve.
