Editor's note: Serve this gravy with Diane Morgan's Juniper-Brined Roast Turkey
Ingredients
4 tablespoons (1/2 stick) unsalted butter
1 shallot, minced
3/4 pound chanterelle mushrooms, wiped or brushed clean and finely chopped
1/4 cup instant flour such as Wondra or Shake & Blend
3 cups Turkey Stock
Kosher or sea salt
Freshly ground white pepper
Directions
In a 2 1/2-quart saucepan over medium heat, melt the butter and swirl to coat the pan. Add the shallot and sauté until soft but not browned, about 1 minute. Add the mushrooms and sauté, stirring frequently, until the mushrooms soften and give up their juices, about 5 minutes.
Meanwhile, in a small bowl or measuring cup, whisk together the flour and 1/2 cup of the stock until the flour is dissolved.
Add the remaining 2 1/2 cups stock to the mushrooms in the pan and bring to a simmer. Whisk in the flour mixture and simmer until the gravy thickens, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Keep warm until ready to serve.
