Name: Mixed-Mushroom and Tarragon Gravy
Cook time: 45 minutes
Total time: 1 hour 45 minutes (includes mushroom-soaking time)
Yield: Makes about 7 cups
Ingredients: 2 ounces dried porcini mushrooms; 2 cups boiling water; 1/4 cup (1/2 stick) unsalted butter; 1 large shallot, chopped (about 1/2 cup); 3 large garlic cloves, chopped; 1/2 pound fresh crimini (baby bella) mushrooms, stemmed, caps sliced; 1/2 pound fresh shiitake mushrooms, stemmed, caps sliced; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh sage; 1 cup dry vermouth or dry white wine; 4 1/4 cups Ultimate Turkey Stock or low-salt chicken broth, divided; 1/2 cup crème fraîche; 5 teaspoons cornstarch; 1 1/2 teaspoons chopped fresh tarragon; ingredient info: Dried porcini and crème fraîche are available at many supermarkets and at specialty foods stores.

The technique: On Thanksgiving, do-aheads are key. This super-savory gravy can be made a day ahead. All you have to do before serving is heat it up and stir in some tarragon.
The payoff: No last-minute pan-scraping and reducing required.

Recipe notes

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