Best 2 Make Ahead Marsala Turkey Gravy Recipes

Indulge in a Thanksgiving feast like no other with our specially curated collection of make-ahead Marsala turkey gravy recipes. These culinary masterpieces, ranging from the classic Marsala gravy to contemporary twists infused with herbs and mushrooms, are sure to tantalize your taste buds and make your holiday gathering truly memorable.

Dive into the delectable realm of our classic Marsala gravy, a harmonious blend of rich turkey drippings, aromatic Marsala wine, and savory seasonings. This timeless recipe is a symphony of flavors that perfectly complements the roasted turkey, elevating it to a new level of gastronomic delight.

Journey beyond the traditional with our tantalizing herb-infused Marsala gravy. Fresh thyme, rosemary, and sage dance together in a delightful symphony of flavors, adding a vibrant dimension to the classic Marsala base. Prepare to be captivated by the symphony of aromas and flavors that will transform your holiday table into a culinary haven.

For a touch of umami and earthy goodness, our mushroom Marsala gravy is an absolute must-try. Sautéed mushrooms release their savory essence into the rich Marsala gravy, creating a depth of flavor that will leave your guests craving for more. This gravy is the perfect accompaniment to roasted turkey, mashed potatoes, and stuffing, elevating your Thanksgiving feast to new heights of culinary excellence.

And for those with dietary restrictions, our gluten-free Marsala gravy is a delightful alternative that doesn't compromise on taste. Using gluten-free flour and Marsala wine, this gravy is a symphony of flavors that caters to those with gluten sensitivities, ensuring that everyone can savor the delectable goodness of this holiday classic.

Embark on a culinary journey with our make-ahead Marsala turkey gravy recipes, and create a Thanksgiving feast that will linger in the memories of your loved ones. With a variety of flavors and options to choose from, these recipes are sure to satisfy every palate and turn your holiday gathering into an unforgettable culinary experience.

Let's cook with our recipes!

MAKE-AHEAD TURKEY GRAVY WITH PORCINI MUSHROOMS AND MARSALA WINE

Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine image

With this make-ahead gravy on the menu, there's no scrambling to make gravy when the turkey comes out of the oven.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes

Time 5h55m

Yield 16

Number Of Ingredients 16

Ingredients

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

Steps:

Heat vegetable oil in a large stockpot over medium-high heat. Brown turkey necks in hot oil, about 6 minutes per side. Add the onion, celery, and carrots; cook until the vegetables begin to soften and brown, 5 to 10 minutes. Pour in the Marsala wine, and scrape and dissolve any browned meat and vegetable bits off the bottom of the pan. Raise heat to high; cook until liquid is reduced by half.
Stir in 2 quarts of cold water, bay leaf, garlic cloves, and 1/4 ounce dried porcini mushrooms. Bring to a simmer, and turn heat to low. As stock simmers, skim and discard any foam that comes to the top. Cover partially, and simmer on very low heat for 4-5 hours. Strain out solids, and set broth aside to cool.
In a bowl, cover 1/4 ounce dried porcini with 1 cup hot water; allow to rehydrate for 10 minutes. Remove mushrooms from water, and chop fine. Heat 1/4 cup butter in a large saucepan over medium heat, and brown mushrooms, about 10 minutes. Stir flour into mushrooms and butter, and cook over medium heat, stirring constantly, for 3 minutes. Whisk in broth, about 1/2 cup at a time, and raise heat to medium high; bring gravy to a boil.
Reduce heat to a simmer, and cook gravy until reduced and thickened, about 30 minutes. Stir often. Just before serving, stir in cream, and season with salt and black pepper.

Nutrition Facts : Calories 139.9 calories, Carbohydrate 3.5 g, Cholesterol 65.1 mg, Fat 7.5 g, Fiber 0.5 g, Protein 12.7 g, SaturatedFat 3.4 g, Sodium 56.1 mg, Sugar 0.9 g

MAKE-AHEAD MARSALA TURKEY GRAVY

Make-Ahead Marsala Turkey Gravy image

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.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes

Time 7h30m

Yield 12

Number Of Ingredients 15

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

Steps:

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.
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.
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.
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.
Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned, about 5 minutes.
Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.
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.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 5.6 g, Cholesterol 68.5 mg, Fat 8.9 g, Fiber 0.8 g, Protein 13.1 g, SaturatedFat 4.2 g, Sodium 79.2 mg, Sugar 1.7 g

Tips:

Use a variety of mushrooms. This will add depth and flavor to the gravy. Some good options include cremini, shiitake, and oyster mushrooms.
Don't overcrowd the pan. If you add too many mushrooms at once, they will steam instead of sautéing. Cook them in batches if necessary.
Cook the mushrooms until they are browned. This will bring out their flavor and help them to release their juices.
Use a good quality Marsala wine. A dry Marsala is best, as a sweet Marsala will make the gravy too sweet.
Let the gravy simmer for at least 30 minutes. This will allow the flavors to meld and develop.
Season the gravy to taste. Add salt, pepper, and herbs as desired.

Conclusion:

Make-ahead Marsala turkey gravy is a delicious and easy way to add flavor to your Thanksgiving dinner. It can be made up to 3 days in advance, so you can relax and enjoy your holiday without having to worry about last-minute preparations. Simply reheat the gravy over low heat until warmed through, then serve with your favorite roasted turkey and mashed potatoes.