Turkey Gravy with Mushrooms

After the turkey has been removed to a cutting board or serving platter, everything leftover (except for the burnt bits) are fair game to be incorporated into the gravy. If the burned charcoal bits bother you for health reasons, simply take a spoon and scoop them out of the pan before proceeding with the gravy.

Ingredients

8 oz cremini mushrooms (small brown mushrooms), washed and sliced

4 green onions, white part only, sliced

1/2 c dry red wine

1 1/2 c turkey broth

1 1/2 tbsp fresh rosemary leaves, chopped

3+ tbsp all purpose flour

roasting pan juices, lard and bits from the roasted turkey

Directions

Place the roasting pan over two stove burners and turn on both burners to low-medium heat. Use red wine to deglaze the bottom of the pan. You may need more than the specified amount of turkey broth to dilute the saltiness of the gravy. Hopefully you started a stock pot with extra turkey necks when the turkey was put into the oven. Add all the ingredients and whisk to combine the flour with the gravy. More flour may be needed after the broth is added.

The gravy should be thickened and runny; and certainly not gloppy with flour.

From a 15 pound turkey, this made roughly 3 1/2 cups of gravy.