Turkey Mushroom Gravy

Ingredients

• 0.3 teaspoon cayenne pepper 
• 1 cup celery chopped
• 58 ounce chicken broth canned
• 1 cup flour all-purpose
• 2 cups onions chopped
• 1 pound portabello mushrooms with paper towels
• 10 servings salt and pepper to taste
• 1.5 cups turkey pan drippings 
• 2 cups butter unsalted
• 2 pounds mushrooms whole white with paper towels

Equipment

• sauce pan
• whisk
• pot

Directions

1. Melt butter in a large stock pot over medium-low heat, and cook the mushrooms until they are browned and the butter is clear, 1 to 1 1/2 hours.
2. Remove the mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk the flour into the butter, and gently cook over low heat until the flour mixture turns mahogany brown in color, about 20 minutes.
3. Whisk in the chicken broth; bring the mixture to a simmer to thicken the stock.
4. Pour the turkey drippings into a saucepan, then cook and stir the onions and celery in the drippings over medium-low heat until the onions begin to turn brown, about 20 minutes. Stir the drippings and vegetables into the thickened stock. Bring the gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend the flavors. Stir in the chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.