Make-Ahead Marsala Turkey Gravy

Name: Make-Ahead Marsala Turkey Gravy recipe
Prep time: 15 min
Cook time: 5 h
Yield: 12 servings
Cuisine: Global
Ingredients: 2 teaspoons vegetable oil; 3 turkey necks; 1 onion, chopped; 1 stalk celery, chopped; 1 carrot, chopped; ⅓ cup Marsala wine; 2 quarts cold water; ¼ ounce dried porcini mushrooms; 2 cloves garlic, peeled; 1 bay leaf; ¼ cup butter; ¼ ounce dried porcini mushrooms; 3 tablespoons flour; 2 tablespoons heavy cream; salt and freshly ground black pepper to taste

by Rodrigo Vicente 1 year ago

4.9 (9)

5 hours

163.4 kcal

5.6 g carbs

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Description

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.

Ingredients

2 teaspoons vegetable oil
3 turkey necks
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
⅓ cup Marsala wine
2 quarts cold water
¼ ounce dried porcini mushrooms
2 cloves garlic, peeled
1 bay 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

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.