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My review
Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine
Chef John
"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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Ingredients
5 h 55 m servings 140 calsOriginal recipe yields 16 servings (4 cups)
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Directions
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- 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.
- 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
Per Serving: 140 calories; 7.5 g fat; 3.5 g carbohydrates; 12.7 g protein; 65 mg cholesterol; 56 mg sodium. Full nutrition
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Reviews
Read all reviews 1014 Ratings
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Most helpful positive review
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.
Most helpful critical review
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 instructi...
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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.
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...
12/17/2011
Fantastic!!! Not sure who "Food Wishes" is (the contributor) but THANK YOU!!!
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 instructi...
12/26/2017
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.
11/22/2017
This gravy was delicious, but too watery. I had to add quite a bit of corn starch to thicken it up. Also, it was far from 16 servings. It's a lot of work, but great flavor.
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...
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 wi...