Chopped mushrooms and shallots add just the right texture to turkey gravy in this recipe from TV chef Sarah Mastracco. Also try: Cognac and Grainy Mustard Turkey Gravy, Turkey Gravy with Fresh Herbs
In a medium saucepan, bring turkey gravy to a boil over medium-high heat; immediately reduce to a simmer.
Meanwhile, heat butter and olive oil in a medium skillet over medium heat. Add shallots and cook, stirring, until soft and translucent, about 2 minutes. Add mushrooms and cook, stirring, until softened, about 5 minutes.
Stir in Madeira and bring to a boil. Cook until Madeira is reduced to about 2 tablespoons; stir in thyme and season with salt and pepper. Stir mushroom mixture into simmering gravy; serve.