Turkey Mushroom Gravy

Name: Turkey Mushroom Gravy
Total time: 150
Yield: 20
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) cans chicken broth; 1.5 cups turkey pan drippings; 2 cups chopped onions; 1 cup chopped celery; salt and pepper to taste; 0.25 teaspoon cayenne pepper

Recipe by ranch_maven from allrecipes.com

3 Hr. 30 Mins.

Ingredients

20 servings

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2 cups unsalted butter
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1 pound portobello mushrooms, wiped clean with paper towels
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2 pounds whole white mushrooms, wiped clean with paper towels
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1 cup all-purpose flour
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4 (14.5 ounce) cans chicken broth

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1.5 cups turkey pan drippings
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2 cups chopped onions
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1 cup chopped celery
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salt and pepper to taste
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0.25 teaspoon cayenne pepper

Instructions

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.
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.