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There’s a reason I’m making this gravy ahead of time and freezing it, and it’s called survival. And to heck with the wonderful smells of roasting turkey welcoming family when they arrive. I would make the turkey ahead of time and freeze it too if I knew it wouldn’t be nasty. There are just too many last minute details prior to getting Thanksgiving on the table, and I’m delighted to be able to cross gravy off the list.

I purchased turkey wings at Hiller's and roasted them in the oven to make an authentic stock. I did notice a very good brand of lightly seasoned turkey stock there, Kitchen Basics. The ingredients list does not contain MSG or other funky stuff, so this would be a very good substitute if you don't have the time to make your own.

I plan to stir the turkey drippings into the gravy at the last minute — the flavor of sautéed shiitake mushrooms added is sublime.

Yield: Approx. 4 cups (with mushrooms and turkey pan juices)

Ingredients

1 carrot, peeled and cut into 1/2-inch pieces (about 1/2 cup)
1 rib celery, sliced into 1/2-inch pieces (about 1/2 cup)
1 small onion or two leeks, sliced into 1/2-inch pieces (about 3/4 cup)
1/4 cup unsalted butter plus 1 tablespoon
1/4 cup all-purpose flour
4 cups (16 ounces) chicken or beef stock (or combination)*
1 bay leaf
1/2 teaspoon fresh minced rosemary
5 whole black peppercorns
10 ounces fresh shiitake or button mushrooms, or combination of both
Pan drippings from turkey

*Turkey wings are available at most groceries well in advance of Thanksgiving. You may prefer to make homemade stock for the gravy. If so, roast 4 turkey wings in a 400 degree oven with onions on top 60 to 90 minutes until golden brown. Place in stock pot with dripping and add at least 6 cups of water to cover. Bring to a boil, reduce heat and simmer, uncovered, 1 1/2 hours. Strain before using as stock.

Directions

1. In food processor, pulse carrot until chopped into small pieces but not puréed. Remove and reserve. Repeat the process with celery and onions or leeks.
2. Heat 1/4 cup butter in large heavy-bottomed saucepan over medium-high heat. When foaming subsides, add vegetables and sauté with a pinch of kosher salt, stirring frequently until softened and well browned, about 6 minutes. Reduce heat to medium.
3. Stir in flour and cook, whisking constantly, until lightly browned and fragrant, about 4 minutes. Whisking constantly, gradually add chicken or beef stock. Bring to boil, removing any small burnt bits that may form on pan. Reduce heat to medium-low and add bay leaf, rosemary and peppercorns. Simmer, stirring occasionally until thickened and reduced to 3 cups, about 20 minutes.
4. Strain gravy through fine-mesh strainer into sauce pan, pressing on solids to extract as much liquid as possible; discard solids. Season to taste with kosher salt and pepper.

(Recipe may be made up to 3 days in advance and refrigerated, tightly covered, at this point. It may also be frozen up to 4 weeks in advance.)

5. Remove woody stems from mushrooms and wipe clean. Melt remaining tablespoon of butter in a sauté pan and cook mushrooms, with a pinch of kosher salt, about 4 minutes or until just tender and fragrant.
6. Reheat gravy, if refrigerated, whisk in turkey pan juices, stir in mushrooms and serve.