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
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!
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.
Fantastic!!! Not sure who "Food Wishes" is (the contributor) but THANK YOU!!!
* 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 from Fat: 67
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