4 tb Corn Starch
  3 oz Dry sherry
  2 1/3 tb Butter
  9 1/2 oz Shiitake mushrooms, sliced
  3  ts Rosemary, fresh
  25 oz Chicken broth
  3  oz Whipping cream
 1 1/2 ts Thyme, fresh
 1 1/2 ts Fresh tarragon, fresh
  4 c  Chicken fill line

  Mix flour & sherry in small bowl until smooth paste forms. Melt butter in  heavy large saucepan over medum-high heat. Add mushrooms and rosemary and  sauté until mushrooms begin to soften, about 3 minutes. Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large  glass measuring cup. Spoon off fat. Add enough chicken broth to measure to  chicken fill line; add to saucepan with mushrooms. Add flour paste and  whisk until smooth. Bring mixture to boil, stirring frequently. Boil until  thickened to light gravy, about 10 minutes Mix in cream, thyme and  tarragon. Season with salt and pepper.
  * if using dried spices use half the amount specified.