Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine Recipe - Allrecipes.com
Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine Recipe
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Make-Ahead Turkey Gravy
See how to prepare simple make-ahead turkey gravy. See more
  • READY IN ABOUT 6 hrs

Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine

Recipe by  

"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 Edit and Save

Original recipe makes 4 cups Change Servings
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  • PREP

    5 hrs
  • COOK

    45 mins
  • READY IN

    5 hrs 55 mins

Directions

  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.
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Reviews More Reviews

Dec 27, 2011

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!

 
Nov 25, 2011

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.

 

5 Ratings

Dec 17, 2011

Fantastic!!! Not sure who "Food Wishes" is (the contributor) but THANK YOU!!!

 
Apr 16, 2014

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 mushrooms. It turned out fantastic.

 

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Nutrition

  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 3.5 g
  • 1%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 7.5 g
  • 11%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 12.7 g
  • 25%
  • Sodium
  • 80 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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