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Make-Ahead Marsala Turkey Gravy
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Prep Time:
15 minutes
Cook Time:
300 minutes
Total Time:
450 minutes
Prepare Marsala turkey gravy in advance for a stress-free Thanksgiving meal prep.
Ingredients:
  • 2 teaspoons vegetable oil
  • 3 turkey necks
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 0.33333334326744 cup Marsala wine
  • 2 quarts cold water
  • 0.25 ounce dried porcini mushrooms
  • 2 cloves garlic, peeled
  • 1 bay leaf
  • 3 tablespoons flour
  • 2 tablespoons heavy cream
  • salt and freshly ground black pepper to taste
Instructions:
  • In a Dutch oven over medium-high heat, warm oil. Add turkey necks and cook until golden brown, 5 to 7 minutes. Stir in onion, celery, and carrot and cook until onion is soft and slightly brown, about 5 minutes.
  • Drizzle Marsala wine over turkey necks and turn the heat up. Let it boil while you scrape up the flavorful bits from the pan. Simmer until the wine reduces by half, about 3 to 4 minutes.
  • Combine water, 1/4 ounce dried porcini mushrooms, garlic, and bay leaf in a pot. Bring to a boil, then reduce heat to simmer, removing any foam or fat. Partially cover the pot and simmer until meat is tender, around 4 to 5 hours. Carefully strain the turkey stock into a clean container and cool for about 2 hours.
  • In a bowl, soak 1/4 ounce of dry porcini mushrooms in warm water until soft, approximately 15 minutes. Drain, gently squeeze out excess water, and dice the mushrooms. Set aside.
  • In a saucepan over medium heat, melt butter until sizzling and fragrant. Introduce diced porcini mushrooms and sauté until beautifully golden, for about 5 minutes.
  • Blend the flour into the mushrooms and butter mixture until the flour is fully cooked, which should take approximately 3 minutes.
  • Combine turkey stock, raise the heat and bring to a lively simmer. Let the sauce reduce by one-third until thick, about 15 to 20 minutes. Add cream, then season with salt and pepper as desired.

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