Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine

Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine

Chef John 22740

"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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5 h 55 m servings 140 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • 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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  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.



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...