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Ingredients

½ cup butter 1 cup thinly sliced white or brown mushroom ¼ cup diced onion ¼ cup thinly sliced celery 1 ½ teaspoons chopped fresh thyme or sage ½ cup all-purpose flour 1 (32 ounce) carton College Inn® Turkey or Chicken Broth, divided 2 tablespoons dry white wine Cracked black pepper, to taste

Nutrition Info

147.9 calories carbohydrate: 7.1 g cholesterol: 30.5 mg fat: 12.1 g fiber: 0.5 g protein: 2.3 g saturatedFat: 7.3 g servingSize: - sodium: 534.8 mg sugar: 0.5 g transFat: : - unsaturatedFat: : -

Melt butter in a large skillet over medium-high heat. Cook mushrooms, onion, celery and thyme until onion is very soft and golden brown, about 5 minutes. Stir in flour and cook, stirring constantly, about 4 to 5 minutes or just until light golden brown.
Gradually whisk in 2 cups broth and wine. Cook, stirring frequently with a whisk, about 3 minutes or until thickened and smooth. Let cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.
Transfer roasted turkey to a platter to rest. Skim fat from pan drippings. Add pan drippings to refrigerated gravy base in a medium saucepan, heat over medium heat, stirring frequently with a whisk. Add reserved broth 1/4 cup at a time until desired consistency is reached. Simmer until heated through and season to taste with pepper.

4 cups

Rich and savory, this delicious gravy complements holiday dishes and roasted chicken year round.