Name: Make-Ahead Marsala Turkey Gravy
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Vegetable oil - 2 teaspoons; Turkey necks - 3; Onion, chopped - 1; Celery, chopped - 1 stalk; Carrot, chopped - 1; Marsala Wine - ⅓ cup; Cold water - 2 quarts; Dried porcini mushrooms - ¼ ounce; Garlic, peeled - 2 cloves; Bay leaf - 1; Butter - ¼ cup; Dried porcini mushrooms - ¼ ounce; Flour - 3 tablespoons; Heavy cream - 2 tablespoons; Salt and freshly ground black pepper to taste - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Make-Ahead Marsala Turkey Gravy

1. Vegetable oil - 2 teaspoons

2. Turkey necks - 3

3. Onion, chopped - 1

4. Celery, chopped - 1 stalk

5. Carrot, chopped - 1

6. Marsala Wine - ⅓ cup

7. Cold water - 2 quarts

8. Dried porcini mushrooms - ¼ ounce

9. Garlic, peeled - 2 cloves

10. Bay leaf - 1

11. Butter - ¼ cup

12. Dried porcini mushrooms - ¼ ounce

13. Flour - 3 tablespoons

14. Heavy cream - 2 tablespoons

15. Salt and freshly ground black pepper to taste - 2 tablespoons

How to cook deliciously - Make-Ahead Marsala Turkey Gravy

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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

6. Stage

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

7. Stage

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.