Name: Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine
Prep time: 300 min
Cook time: 45 min
Total time: 355 min
Ingredients: 2 teaspoons vegetable oil; 4 turkey necks; 1 onion, chopped; 1 stalk celery, chopped; 1 carrot, chopped; 0.33333334326744 cup Marsala wine; 2 quarts cold water; 1 bay leaf; 2 garlic cloves; 0.25 ounce dried porcini mushrooms; 0.25 ounce dried porcini mushrooms; 1 cup hot water; 0.25 cup butter; 3 tablespoons all-purpose flour; 2 tablespoons heavy cream; salt and ground black pepper to taste

Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine

4.5

(17)

13 Reviews

1 Photo

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

Recipe by Chef John

Updated on October 10, 2019

Prep Time:

5 hrs

Cook Time:

45 mins

Additional Time:

10 mins

Total Time:

5 hrs 55 mins

Servings:

Yield:

4 cups

Jump to Nutrition Facts

Ingredients

For the turkey neck stock:

2 teaspoons vegetable oil
4 turkey necks
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
⅓ cup Marsala wine
2 quarts cold water
1 bay leaf
2 garlic cloves
¼ ounce dried porcini mushrooms

For the sauce:

¼ ounce dried porcini mushrooms
1 cup hot water
¼ cup butter
3 tablespoons all-purpose flour
2 tablespoons heavy cream
salt and ground black pepper to taste

Directions

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
8g	Fat
4g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 140
% Daily Value *
Total Fat 8g	10%
Saturated Fat 3g	17%
Cholesterol 65mg	22%
Sodium 56mg	2%
Total Carbohydrate 4g	1%
Dietary Fiber 1g	2%
Total Sugars 1g
Protein 13g
Vitamin C 1mg	5%
Calcium 28mg	2%
Iron 1mg	7%
Potassium 107mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.