• ½ cup flour
  • ½ cup dry sherry
  • 3 Tbsp butter
  • 12 oz. Shiitake mushrooms, stemmed & sliced
  • 2 tsp dried rosemary
  • 4 cups canned chicken broth
  • 1/3 cup whipping cream
  • 1 tsp dried Thyme
  • 1 tsp dried Tarragon
  1. Mix flour and sherry in small bowl until smooth paste forms.
  2. Melt butter in heavy large saucepan over med-high heat.
  3. Add mushrooms & Rosemary & saute until mushrooms begin to soften, about 3 minutes.
  4. (Can be made 3 hrs ahead. Cover flour paste tightly.
  5. Let paste & mushrooms stand at room temperature.).
  6. Discard turkey neck & giblets from pan juices to large glass measuring cup.
  7. Spoon off fat.
  8. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms.
  9. Add flour paste & whisk until smooth.
  10. Bring mixture to boil, stirring frequently.
  11. Boil until thickened to light gravy, about 10 minutes.
  12. Mix in cream, thyme & tarragon.
  13. Season with salt & pepper. Serve turkey with gravy.
This is a great pairing to the Roast Turkey with Herb Rub recipe I submitted under the Thanksgiving heading. The flavors are incredible and people will talk about it for a long, long time!