MAKE-AHEAD MARSALA TURKEY GRAVY
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
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
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Nikelwa Nikks
[email protected]This gravy is a keeper. I will definitely be making it again and again.
Michael Ozehor
[email protected]I'm not a big fan of Marsala wine, but I loved this gravy. The wine flavor was subtle and it didn't overpower the other ingredients.
LaDarius Reed
[email protected]This gravy is so versatile. I've used it on everything from turkey to chicken to pork. It's always delicious.
Elhanan Mwenda
[email protected]I love that this gravy can be made ahead of time. It takes the stress out of cooking a big meal.
Kikky Gaffy
[email protected]This gravy is a great way to use up leftover turkey. It's also perfect for serving with chicken or pork.
Namiro Jacky
[email protected]I've been making this gravy for years and it's always a hit. It's so easy to make and it always turns out delicious.
Jazzmine Moore
[email protected]I made this gravy for my Christmas dinner and it was a huge success. Everyone loved it!
Zain Soomro
[email protected]I followed the recipe exactly and it turned out perfectly. The gravy was thick and flavorful, and it went perfectly with the turkey and mashed potatoes.
Nathan Copping
[email protected]This was the best turkey gravy I've ever had!
Daniella Garcia
[email protected]I was skeptical about making gravy with Marsala wine, but I'm so glad I tried it. The flavor was amazing! I used a dry Marsala and it gave the gravy a slightly nutty flavor. I will definitely be making this gravy again.
Hafeez Abro
[email protected]This gravy was a hit at my Thanksgiving dinner! I followed the recipe exactly and it turned out perfectly. The turkey flavor was rich and savory, and the Marsala wine added a nice sweetness. I will definitely be making this gravy again next year.