NO THANKSGIVING TURKEY IS COMPLETE WITHOUT a richly flavored gravy, but this is so good you’ll be using it year-round. Unlike most gravies, it can be made ahead to cut down on cooking stress.

　　

Ingredients

makes 3 cups

　　8 cups Turkey Stock (page 231)

　　3 tablespoons unsalted butter

　　1/2 cup diced button or crimini mushrooms

　　3 tablespoons minced shallot

　　3 tablespoons plus 1 teaspoon all-purpose flour

　　1/4 teaspoon fresh thyme

　　3/4 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　

Step 1

In a large saucepan, reduce the turkey stock over medium-high heat to 3 cups. This will take about 30 minutes and will concentrate the turkey flavor. Set aside.

　　

Step 2

In a medium saucepan over medium-high heat, melt the butter. Add the mushrooms and shallots and cook for 3 minutes. Add the flour and cook for 2 minutes, whisking occasionally. Slowly add 1 cup of the reduced turkey stock and whisk until fully combined. Add the remaining stock, thyme, salt, and pepper. Whisk over medium heat for 3 to 5 minutes, or until thickened. Taste for seasoning and add salt and pepper, as needed.

　　

Make Ahead

Step 3

The gravy will keep, covered, in the refrigerator for up to 5 days. Reheat it gently over medium heat before serving.

　　Pure Flavor