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
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
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BN JR
[email protected]I can't wait to try this gravy at my next dinner party.
Lwazi Dlamini
[email protected]This gravy is a great way to use up leftover turkey.
Samidon Samio
[email protected]I would definitely recommend this recipe to anyone who loves turkey and gravy.
Ivy Fisher
[email protected]This gravy is a bit time-consuming to make, but it's definitely worth the effort.
Keya Mony
[email protected]I'm not a big fan of mushrooms, but I really enjoyed the gravy. The Marsala wine helped to balance out the mushroom flavor.
Aluma Faruk
[email protected]This gravy is so rich and flavorful. It's perfect for special occasions.
Olotewo Marvel
[email protected]I love the addition of Marsala wine in this recipe. It adds a touch of sweetness and complexity.
Frankie Canterberry
[email protected]The gravy was a little too thick for my liking, but the flavor was spot on.
Mohamed Naser
[email protected]This was my first time making gravy from scratch and it turned out great! Thanks for the recipe!
Singh Lake
[email protected]I didn't have any porcini mushrooms on hand, so I used cremini mushrooms instead. They worked just fine.
Jaydyn Hoffman
[email protected]The gravy was a bit too salty for my taste, but overall it was still good.
Abraham Garcia
[email protected]I made this gravy ahead of time and it was still delicious. It was so easy to reheat and serve.
fahad Deeqsi
[email protected]This turkey gravy was a hit at Thanksgiving dinner! The porcini mushrooms and Marsala wine added a rich, flavorful depth that everyone loved.