Name: Umami Gravy
Yield: Makes about 3 cups
Ingredients: 1 Tbsp. (or more) vegetable oil; 1 turkey neck (reserved from Dry-Rubbed Roast Turkey), patted dry; 1 cup chopped shiitake mushrooms; 1 medium onion, finely chopped; A small handful of rosemary sprigs, thyme sprigs, and/or bay leaves; ½ cup dry white wine; 6 cups (or more) low-sodium chicken broth or turkey stock; 3 Tbsp. unsalted butter; ¼ cup Wondra or all-purpose flour; 1 tsp. soy sauce; Kosher salt, freshly ground pepper

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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

We made it our business to create an excellent gravy with store-bought broth—no ham hocks, chicken parts, or hours-long simmering involved. Since that went so well, we decided it should also be finished on turkey-prep day (a.k.a. the Tuesday before Thanksgiving). No last-minute gravy panic!

Recipe notes

Mushroom Bourguignon

In this mushroom bourguignon, a vegetarian take on a French classic, earthy fungi braise in a wine-rich umami broth with pearl onions and tender carrots.

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