1 to 2 cups sliced or chopped mushrooms (your
1 medium onion, chopped to size of a pea
8 tablespoons of butter (1 stick)
2 tablespoons of flour
A bit of salt
1/4 teaspoon grated black pepper
1 bay leaf
Dash of cayenne pepper
32 oz chicken broth (1-box). (I usually boil
the chicken or turkey neck, heart and gizzard in the broth before
preparation, making enough broth for both gravy and dressings. I
do not add the liver, as I prefer this sautéed and served separately.
The meat is separated from the bones, chopped very fine, and added to
before it is placed in the bird. I use an old fashioned hand meat
grinder, which results in a nice texture for the bread stuffing.)
1-can beer or ale (I suggest a darker amber beer -- I use
that old can that's been hiding in the back of the refrigerator for
1 egg, beaten
1/4-1/2 cup heavy cream
Sautee mushrooms and onions in butter until mushrooms have
absorbed then released the butter, and onions are translucent. (Do
not burn the butter.)
Add flour, salt, and pepper. Stir until well mixed and
butter has all been absorbed by the flour. (The secret of a smooth
sauce is in the roux -- the fat/flour mixture with no free flour.)
Add beer, chicken broth and bay leaf, and simmer for about
an hour, adding water if needed to get a nice liquid texture (texture should
be that of heavy cream). So you're in a rush -- then don't simmer so long!
But mixture will need to reduce to get the desired texture.
Near end of cooking, add egg and whisk in.
Just before serving, add cream. Adjust salt and pepper