Recipe by Chef John
"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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dried porcini mushrooms
salt and freshly ground black pepper to taste
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 really chewy, but they contributed a lovely flavor to the gravy, giving it a rich earthiness which everyone at Thanksgiving loved. Thanks for the recipe!
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 the turkey. Also, if you're short on turkey necks, a chicken thigh and leg are a great substitute.
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 reducing it was very tasty with a nice sweetness to it. We couldn't find porcini mushrooms so we substituted shitake instead. Otherwise followed the recipe as read. We'll see what the family thinks tomorrow at dinner
* Percent Daily Values are based on a 2,000 calorie diet.
Make-Ahead Marsala Turkey Gravy
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 80
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