Mushroom Taggaron Gravy

Liat’s apricot glazed turkey makes the most fabulous gravy. The drippings are deep brown in color and very flavorful. One great addition is this tarragon- flavored version.

2 tbsp. butter

½ cup finely chopped shallots or onion

1 garlic clove, minced

½ lb. fresh white mushrooms, sliced

½ lb. fresh crimini mushrooms, sliced

1 tsp chopped fresh sage

2 tsp chopped fresh tarragon

4 cups turkey stock

¼ cup sour cream

4 tsp. cornstarch dissolved in ¼ cup water

Melt butter in a large skillet over medium-high heat. Sweat the shallots and garlic for 2 minutes, then add mushrooms and herbs. Sauté 7 minutes. Remove mushrooms from the skillet and deglaze pan (pour into it) with the turkey broth, scarping up the brown bits. Add mushrooms and boil 10 minutes. Add sour cream and dissolved cornstarch. Bring to a boil and cook 3 more minutes, stirring often. Season with salt and pepper.