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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 cals
Original recipe yields 16 servings (4 cups)

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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

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  1. 14 Ratings

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Most helpful positive review

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

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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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.

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...

Fantastic!!! Not sure who "Food Wishes" is (the contributor) but THANK YOU!!!

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...

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.

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.

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...

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...

This was awesome and made my life easier for thanksgiving. I made it the day before