With this make-ahead gravy on the menu, there's no scrambling to make gravy when the turkey comes out of the oven.

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Recipe Summary

prep:
5 hrs
cook:
45 mins
additional:
10 mins
total:
5 hrs 55 mins
Servings:
16
Yield:
4 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
For the turkey neck stock:
For the sauce:

Directions

Instructions Checklist
  • Heat vegetable oil in a large stockpot over medium-high heat. Brown turkey necks in hot oil, about 6 minutes per side. Add the onion, celery, and carrots; cook until the vegetables begin to soften and brown, 5 to 10 minutes. Pour in the Marsala wine, and scrape and dissolve any browned meat and vegetable bits off the bottom of the pan. Raise heat to high; cook until liquid is reduced by half.

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  • Stir in 2 quarts of cold water, bay leaf, garlic cloves, and 1/4 ounce dried porcini mushrooms. Bring to a simmer, and turn heat to low. As stock simmers, skim and discard any foam that comes to the top. Cover partially, and simmer on very low heat for 4-5 hours. Strain out solids, and set broth aside to cool.

  • In a bowl, cover 1/4 ounce dried porcini with 1 cup hot water; allow to rehydrate for 10 minutes. Remove mushrooms from water, and chop fine. Heat 1/4 cup butter in a large saucepan over medium heat, and brown mushrooms, about 10 minutes. Stir flour into mushrooms and butter, and cook over medium heat, stirring constantly, for 3 minutes. Whisk in broth, about 1/2 cup at a time, and raise heat to medium high; bring gravy to a boil.

  • Reduce heat to a simmer, and cook gravy until reduced and thickened, about 30 minutes. Stir often. Just before serving, stir in cream, and season with salt and black pepper.

Nutrition Facts

140 calories; protein 12.7g 26% DV; carbohydrates 3.5g 1% DV; fat 7.5g 12% DV; cholesterol 65.1mg 22% DV; sodium 56.1mg 2% DV. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/25/2011
Made this for Thanksgiving. Delicious!! It was great because we deep fried a turkey and had no drippings for gravy. I did not end up with as much stock but added chicken broth. Read More
(10)

Most helpful critical review

Rating: 2 stars
11/25/2015
I made this gravy last year at Thanksgiving and it was a complete disappointment. It was a ton of work and resulted in so much less gravy than suggested by the recipe. I followed the instructions closely and watched the video twice. I can't imagine what went wrong. Not only did the recipe not yield much gravy (nowhere the amount suggested) but the gravy was also rather unexciting. I highly advise against this recipe. It's so much work and you get so little - both in quantity and taste - in return. Read More
(1)
17 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/25/2011
Made this for Thanksgiving. Delicious!! It was great because we deep fried a turkey and had no drippings for gravy. I did not end up with as much stock but added chicken broth. Read More
(10)
Rating: 5 stars
12/27/2011
Awesome but a fair amount of subs as Borneo stores didn't carry stuff. 2 turkey necks plus 4 strips bacon 1/4 cup dry white wine plus 1 t brandy to replace Marsala 1 c. Kallo vegetable broth from cube 1 c. brown mushrooms with onion-carrots-celery to replace porcini. Left veg in broth overnight then strained. For sauce about 1 c. brown mushrooms chopped finally. Absolutely delicious! Read More
(9)
Rating: 5 stars
12/17/2011
Fantastic!!! Not sure who "Food Wishes" is (the contributor) but THANK YOU!!! Read More
(5)
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Rating: 2 stars
11/25/2015
I made this gravy last year at Thanksgiving and it was a complete disappointment. It was a ton of work and resulted in so much less gravy than suggested by the recipe. I followed the instructions closely and watched the video twice. I can't imagine what went wrong. Not only did the recipe not yield much gravy (nowhere the amount suggested) but the gravy was also rather unexciting. I highly advise against this recipe. It's so much work and you get so little - both in quantity and taste - in return. Read More
(1)
Rating: 5 stars
11/29/2018
What a time saver! Made the gravy the day before thanksgiving. First time I used porcini mushrooms, was amazed at the flavor. Lots of raves about the gravy, will make this a staple for me. Thanks Read More
(1)
Rating: 4 stars
11/28/2016
This gravy/sauce is very good. The author is correct about using sweet wine. I used turkey drumsticks as I couldn't find the necks at the store I was in. My daughter brined the turkey and the gravy from that brine was way too salty. Glad I made this recipe! Read More
(1)
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Rating: 5 stars
11/23/2016
I've made this for the last 3 Thanksgivings and it's delicious. My trick to simplify this recipe is this- after cooking the turkey necks and onion/celery mix and deglaze the pan as instructed with marsala wine- you then put the rest of the ingredients in the crock pot and cook overnight. All that's left is 'the sauce' instructions the next day. Easy and it always turns out perfect. Read More
(1)
Rating: 5 stars
12/27/2017
I was worried that I had a quart and a half of gravy for Christmas dinner, serving four people. I husband loved it so much, I would not be surprised if he drank the leftover gravy. Read More
(1)
Rating: 5 stars
04/16/2014
This was the best thing at Thanksgiving. It saved me so much time and I really needed it. I wasn't able to find the turkey necks, so I substituted chicken thighs. I also used regular brown mushrooms. It turned out fantastic. Read More
(1)
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