Turkey Mushroom Gravy

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. 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. Whisk in the chicken broth; bring the mixture to a simmer to thicken the stock.

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.