Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine

Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine

4
Chef John 22169

"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
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 7.5 g
  • 11%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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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.

Reviews

4

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!!!

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 mushr...