Make-Ahead Marsala Turkey Gravy

Make-Ahead Marsala Turkey Gravy

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Chef John 23780

"The Thanksgiving Day kitchen is a busy, hectic scene that can intimidate even the most experienced cooks. By doing your gravy ahead of time, you make that last-minute production a lot easier. That's not to say I want you to throw away all those lovely turkey pan juices sitting in your roasting pan. Time permitting, strain them into a saucepan, boil them down, and add them to this sauce."
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7 h 30 m servings 163 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 79 mg
  • 3%

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.


  • Prep

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  1. Heat oil in a Dutch oven over medium-high heat. Place turkey necks in the Dutch oven and cook until golden brown, 5 to 7 minutes. Stir in onion, celery, and carrot; cook and stir until onion is soft and slightly brown, about 5 minutes.
  2. Pour Marsala wine over turkey necks; increase heat to high and bring to a boil while scraping the browned bits off of the bottom of the pan. Simmer until wine is reduced by half, 3 to 4 minutes.
  3. Stir in water, 1/4 ounce dried porcini mushrooms, garlic, and bay leaf. Bring to a boil then decrease heat to low; simmer, skimming any foam or fat that rises to the top. Cover the Dutch oven almost completely; simmer until meat is falling off the bones, 4 to 5 hours. Strain turkey stock carefully into a clean container and cool completely, about 2 hours.
  4. Place 1/4 ounce dry porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are soft enough to dice, about 15 minutes. Drain, squeezing out excess water, and dice. Set aside.
  5. Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned, about 5 minutes.
  6. Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.
  7. Whisk in turkey stock, increase heat to medium-high and bring to a simmer. Simmer, stirring occasionally, until sauce is 1/3 reduced and thick, 15 to 20 minutes. Stir in cream, season with salt and pepper to taste.


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great recipe. I used chanterelles because I didn't have any porcinis, and the dry white wine as suggested by the author. I strained out the mushrooms after the gravy was done since they were rea...

Just as the Chef promised. Follow recipe to a T . Totally kick recipe and the smell is divine :) Thank you

Gravy with NO MSG!!! This makes me so happy because store bought broth or buillon contains MSG, but this recipe is super yummy and doesn't call for any of the bad stuff. I cut up the heart of ...

Started this gravy yesterday and finished it today. After whisking in the turkey stock and started reducing I had a taste and it was quite rich and buttery. After adding some chicken stock and r...

Thank you Chef John, this was a great start to a gravy. I like the added mushrooms, wine, and bay leaf I dont normally add. The dried porcini mushrooms were a little pricey so I used a handful o...

No I did not make any changes, no need to it is awesome. I made this last week froze it and going to reheat today for Turkey day. I love this recipe it has such flavor. I will make this again an...

This is a keeper recipe! I will be freezing this and using on Thanksgiving. So love the Marsala wine in this recipe. I only omitted the onions because I have family that is 'onion free'.

I have been making the same food network giblet gravy recipe for 12 years. This year I was up for a change and made this. Amazing! Very flavorful and the Marsala gives it a rich taste. The only ...

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