Anonymous Tue May 23 19:49:28 2006

1/4 cup butter

1 large onion -- halved, sliced thin

1/2 pound mushrooms -- sliced

1/4 cup fat (from turkey) or butter

1/4 cup flour

3 cups turkey juices plus chicken stock

salt -- to taste

pepper -- to taste

Heat butter in a wide skillet. Add onion and mushrooms and saut� until browned. Remove

and reserve. In a saucepan, heat fat separated from roasting juices or butter. Add flour and

stir until blended. Cook for a few minutes, stirring constantly. Slowly whisk in 2 cups of pan

juices and stock. Cook and stir until gravy is smooth. Simmer 5 minutes. Add more stock if

needed to thin mixture. Salt and pepper to taste. Add reserved mushrooms and onions.

Makes about 3 1/2 cups.