INGREDIENTS
2 cups water
1/4 c thinly sliced shallots
1/2 c thinly sliced carrots
1 turkey neck
pan drippings from one roast turkey, plus optional chicken stock
1 c sliced button mushrooms
1 c sliced shiitake mushroom caps
5 Tbsp all-purpose flour

INSTRUCTIONS

1. Combine the water, carrots, shallots, and turkey neck in a small saucepan. Bring to a boil. Cover, reduce, heat, and simmer 30 minutes. Strain through a sieve into a bowl, reserving 3/4 c cooking liquid and the turkey neck, discarding rest. Remove meat from the neck and chop finely.
2. Remove fat from turkey drippings, either using one of those Pyrex things or a plastic bag. Reserve 2 Tbsp fat. You will need two cups of drippings; if you don't have enough, add chicken stock as needed. Add the reserved turkey neck meat and its cooking liquid to the drippings/stock.
3. Heat the reserved 2 Tbsp fat in a large saucepan over medium heat. Add mushrooms and sauté until they are starting to brown. Add flour and cook one minute. Slowly add the drippings etc. and cook for ten minutes, stirring frequently, until gravy thickens.

REFERENCE
Originally from Cooking Light, November 1999, with a few minor changes.

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