Make-Ahead Marsala Turkey Gravy

Ingredients

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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