Heat oil in medium nonstick skillet over medium heat. Cook mushrooms until browned, about 5 minutes. Add cranberries and celery. Sprinkle with flour; stir well. Add broth; cook 3 minutes until sauce thickens slightly.
All materials are courtesy of Honeysuckle White and Shady Brook Farms Turkey.
Published in the February 8, 2006 issue of Farm World.