French Style Turkey Gravy

• Neck and trimming from turkey
• 1 carrot, peeled and chopped
• 1 rib celery, chopped
• 1 yellow onion, peeled and chopped
• 2 cloves of garlic, peeled and chopped
• 2 sprigs fresh thyme, chopped
• 2 sprigs fresh rosemary, chopped
• 1/2 cup dry white wine
• 1 cup port wine
• 4 1/2 cups turkey stock
• 2 tbs. butter   #44110
• 1 tbs. flour   #09125
• 1/4 pound mushrooms, sliced
• salt & pepper, to taste
• 1/3 cup cream, optional   #44151

• Sauté turkey neck & trimmings with carrot, celery, onions, 1/2 the garlic, thyme and rosemary until celery and onions are translucent. 
• Deglaze with 1/2 cup of white wine and 1 cup of port wine. 
• Add Turkey stock. 
• Cook for 2 hours.
• Strain stock, return to the stove and reduce by 1/3rd. 
• Remove and set aside. 
• In a sauté pan, cook butter with 1 tbs. flour for 5 minutes to a light brown color. 
• Add stock to butter & flour (roux) with a whisk. Cook for 1/2 hour. 
• In a separate pan sauté mushrooms with rest of garlic, salt and pepper until mushrooms are tender and add to sauce.
• Add cream for a richer consistency.