Dice carrots, onion, celery and mushrooms then add to a saucepan along with butter. Simmer on medium low stirring frequently caramelizing the veggies until soft. About 15-20 minutes
Next add half of the turkey stock and seasoning continuing to simmer for 10 more minutes
Add remaining turkey stock along with cubed softened cream cheese. Using a stick blender purée the gravy until completely smooth. About 2 minutes.
Finally whisk in gelatin and stir for 10 minutes then remove from heat. Let cool for 10-15 Minutes before serving.