Make-Ahead Marsala Turkey Gravy


  • 2 teaspoons vegetable oil
  • 3turkey necks
  • 1onion, chopped
  • 1 stalk celery, chopped
  • 1carrot, chopped
  • ⅓ cup Marsala wine
  • 2 quarts cold water
  • ¼ ounce dried porcini mushrooms
  • 2 cloves garlic, peeled
  • 1bay leaf
  • ¼ cup butter
  • ¼ ounce dried porcini mushrooms
  • 3 tablespoons flour
  • 2 tablespoons heavy cream
  • salt and freshly ground black pepper to taste
  • Directions

  • Step 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.


  • Step 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.

  • Step 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.

  • Step 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.

  • Step 5

    Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned, about 5 minutes.

  • Step 6

    Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.

  • Step 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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