1/4 cup butter 1 large onion, halved, sliced thin 1/2 pound mushrooms, sliced 1/4 cup fat from turkey or use butter 1/4 cup flour 3 cups turkey juices plus chicken stock salt, to taste black pepper, to taste
Heat butter in a wide skillet. Add onion and mushrooms and saute until browned. Remove and reserve.
In a saucepan, heat fat separated from roasting juices or butter. Add flour and stir until blended. Cook for a few minutes, stirring constantly.
Slowly whisk in 2 cups of pan juices and stock. Cook and stir until gravy is smooth. Simmer 5 minutes. Add more stock if needed to thin mixture.
Salt and pepper to taste. Add reserved mushrooms and onions.