Editor's note: Serve this gravy with Diane Morgan's Juniper-Brined Roast Turkey

　　This gravy can be made while the turkey roasts. If chanterelle mushrooms are not available, substitute other fresh wild mushrooms, use cremini mushrooms, or buy dried chanterelle mushrooms and soak them in warm water to rehydrate before adding to the gravy. If you are serving a few vegetarians for Thanksgiving, you could make an additional half-recipe of this gravy using a rich homemade or canned vegetable broth.

　　

Ingredients

Makes about 3 cups

　　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

　　

Step 1

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.

　　

Step 2

Meanwhile, in a small bowl or measuring cup, whisk together the flour and 1/2 cup of the stock until the flour is dissolved.

　　

Step 3

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.

　　Do Ahead:

　　The gravy can be made up to 1 day in advance. Cover and refrigerate. Reheat gently just before serving.

　　Reprinted with permission from The New Thanksgiving Table by Diane Morgan, (C) October 2009 Chronicle Books