American Kitchen Classic Basic Turkey Gravy

• 4 cups turkey stock or 4 cups reduced-sodium chicken broth
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 bay leaves or 1 sprig thyme
• 4 dried mushrooms
• 2 tablespoons madeira wine
• kosher salt, to taste

1. In a medium saucepan, bring 4 cups of stock to a boil. Remove from heat and keep warm.
2. Melt butter in a large heavy saucepan over medium heat. Whisk in flour and cook, whisking, for 1 minute. The roux will become smooth and golden brown. Keep whisking!
3. Within 2-3 minutes it will be the color of cafe au lait (golden brown) and smell slightly toasted. Gradually whisk in the warm stock and bring to a boil. Lower heat so the gravy is at a bare simmer.
4. Add the bay leaves, mushrooms and Madeira and let simmer until grav is reduced by half. Remove the bay leaves and the mushrooms by a slotted spoon. Keep warm until turkey is finished.
5. Transfer the turkey to a carving board and strain the drippings from the pan into a measuring cup. Skim the fat, add enough water to measure 1 cup.
6. Place the roasting pan over two burners on medium high heat. Add the drippings mixture and deglaze the pan, stirring and scraping any browned bits with a wooden spoon. Strain into the gravy and simmer until slightly thickened, 10 minutes. Season to taste and serve.

turkey stock, unsalted butter, flour, bay leaves, mushrooms, madeira wine, kosher salt

Taken from www.food.com/recipe/american-kitchen-classic-basic-turkey-gravy-466915 (may not work)