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Make-Ahead Marsala Turkey Gravy

Make-Ahead Marsala Turkey Gravy

  • Prep

    15 m
  • Cook

    5 h
  • Ready In

    7 h 30 m
Chef John

Chef John

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.

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. 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. 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. 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. 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. Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned, about 5 minutes.
  6. Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.
  7. 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.
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Reviews

karen a.
3

karen a.

11/23/2012

great recipe. I used chanterelles because I didn't have any porcinis, and the dry white wine as suggested by the author. I strained out the mushrooms after the gravy was done since they were really chewy, but they contributed a lovely flavor to the gravy, giving it a rich earthiness which everyone at Thanksgiving loved. Thanks for the recipe!

Fleurette
2

Fleurette

10/6/2012

Just as the Chef promised. Follow recipe to a T . Totally kick recipe and the smell is divine :) Thank you

Daydra
0

Daydra

12/18/2012

Gravy with NO MSG!!! This makes me so happy because store bought broth or buillon contains MSG, but this recipe is super yummy and doesn't call for any of the bad stuff. I cut up the heart of the turkey. Also, if you're short on turkey necks, a chicken thigh and leg are a great substitute.

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