This gravy was deemed grandpa's favorite of all time. It complements well the Stout Brined Thanksgiving Turkey and was adapted from a recipe in Bon Apetit. The absolute best gravy is from the drippings while the turkey rests, so I've adjusted the recipe from the original which was made ahead of time. Good fats are essential for our health and the best fats come from pastured animals. For this reason, it's important to use the drippings from a bird who hasn't been pumped up with hormones and antibiotics. The taste is not to be matched if using a pastured heratige breed.

Ingredients
2 ounces dried porcini mushrooms
2 cups boiling water
drippings from Stout brined Turkey (or other roasted bird)
1 large shallot, chopped (about 1/2 cup)
3 large garlic cloves, chopped
1/2 pound fresh crimini (baby bella) mushrooms, stemmed, caps sliced
1/2 pound fresh shiitake mushrooms, stemmed, caps sliced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
approx. 1/2 cup Wondra flour - Depending on how many drippings you have, the flour should absorb all of the fat.
1 cup dry vermouth or dry white wine
2-3 cups Turkey Stock or other fowl stock - on Thanksgiving, I simmer the giblets and neck while the Turkey is roasting and use this broth in the gravy.
1/2 cup crème fraîche
1 1/2 teaspoons chopped fresh tarragon

Method
Place dried porcini in large bowl. Pour 2 cups boiling water over. Let stand until soft, stirring occasionally, about 1 hour. Using slotted spoon, transfer porcini to small bowl. Cool porcini, then chop. Pour porcini soaking liquid into medium bowl, leaving sediment behind.

Place roasting pan full of drippings over medium-high heat. Add shallot and garlic. Stir 15 seconds, scraping up any browned bits stuck to the pan. Add fresh mushrooms, thyme, and sage. Sauté until mushrooms are tender, 6 to 7 minutes. Transfer mushrooms to bowl. Sprinkle Wondra flour on to drippings, whisk for 3 minutes. Add vermouth to skillet; boil 3 minutes, scraping up browned bits. Add 2 cups stock, fresh-mushroom mixture, porcini, and porcini liquid. Boil 10 minutes, adding more stock if gravy becomes too thick.

Whisk in crème fraîche. Cook until gravy coats spoon, about 5 minutes. Season with salt and pepper. Whisk tarragon into gravy and serve.

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