Recipe by 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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For the turkey neck stock:
dried porcini mushrooms
For the sauce:
salt and ground black pepper to taste
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 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!
Fantastic!!! Not sure who "Food Wishes" is (the contributor) but THANK YOU!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 140
** Calories from Fat: 67
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