Make-Ahead Turkey Gravy With Porcini Mushrooms And Marsala Wine
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tsps
Vegetable Oil1 stalk
Celery (chopped)1 cup
Marsala Wine1 cup
Water (hot)1
Bay Leaf1 cup
Butter3 tbsps
All-Purpose Flour2 tbsps
Heavy Cream1
SaltDirections:
1
Heat vegetable oil in a large stockpot over medium-high heat
2
Brown turkey necks in hot oil, about 6 minutes per side
3
Add the onion, celery, and carrots; cook until the vegetables begin to soften and brown, 5 to 10 minutes
4
Pour in the Marsala wine, and scrape and dissolve any browned meat and vegetable bits off the bottom of the pan
5
Raise heat to high; cook until liquid is reduced by half
6
Stir in 2 quarts of cold water, bay leaf, garlic cloves, and 1/4 ounce dried porcini mushrooms
7
Bring to a simmer, and turn heat to low
8
As stock simmers, skim and discard any foam that comes to the top
9
Cover partially, and simmer on very low heat for 4-5 hours
10
Strain out solids, and set broth aside to cool
11
In a bowl, cover 1/4 ounce dried porcini with 1 cup hot water; allow to rehydrate for 10 minutes
12
Remove mushrooms from water, and chop fine
13
Heat 1/4 cup butter in a large saucepan over medium heat, and brown mushrooms, about 10 minutes
14
Stir flour into mushrooms and butter, and cook over medium heat, stirring constantly, for 3 minutes
15
Whisk in broth, about 1/2 cup at a time, and raise heat to medium high; bring gravy to a boil
16
Reduce heat to a simmer, and cook gravy until reduced and thickened, about 30 minutes
17
Stir often
18
Just before serving, stir in cream, and season with salt and black pepper