Mushroom Wine Gravy

• 1/2 cup butter
• 1 cup thinly sliced white or brown mushroom
• 1/4 cup diced onion
• 1/4 cup thinly sliced celery
• 1 1/2 teaspoons chopped fresh thyme or sage
• 1/2 cup all-purpose flour
• 1 (32 ounce) carton College Inn(R) Turkey or Chicken Broth, divided
• 2 tablespoons dry white wine
• Cracked black pepper, to taste

1. 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.
2. 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.
3. 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.

butter, brown mushroom, onion, celery, thyme, allpurpose, turkey, white wine, black pepper

Taken from www.allrecipes.com/recipe/260506/mushroom-wine-gravy/ (may not work)