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 (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

Steps

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. 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.