For an even more intense mushroom flavor, consider adding a tablespoon of porcini mushroom powder along with the fresh mushrooms. If you don't have Marsala wine, a dry sherry or Madeira can be used as a substitute. The gravy can be made up to 3 days in advance. Store in an airtight container in the refrigerator. Reheat gently before serving.
Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine
-
PREP TIME5 hrs
-
COOK TIME45 mins
-
TOTAL TIME5 hrs 55 mins
-
SERVING16 People
-
VIEWS54
Craft a deeply flavorful and intensely aromatic turkey gravy ahead of time, infused with the earthy richness of porcini mushrooms and the sweet complexity of Marsala wine. This ensures a stress-free holiday feast, allowing you to savor every moment.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate4 g
-
Cholesterol65 mg
-
Fiber1 g
-
Protein13 g
-
Saturated Fat3 g
-
Sodium56 mg
-
Sugar1 g
-
Fat8 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, heavy-bottomed stockpot, heat the vegetable oil over medium-high heat. Brown the turkey necks on all sides until deeply golden, about 6 minutes per side. Add the chopped onion, celery, and carrot. Cook, stirring occasionally, until the vegetables begin to soften and caramelize, approximately 5 to 10 minutes. Deglaze the pot with Marsala wine, scraping up any browned bits from the bottom. Increase heat to high and reduce the wine by half.
02
StepPour in 2 quarts of cold water, add the bay leaf, garlic cloves, and 1/4 ounce of dried porcini mushrooms. Bring to a gentle simmer, then reduce heat to low. Skim off any foam that rises to the surface. Partially cover the pot and simmer on very low heat for 4 to 5 hours, allowing the flavors to meld and deepen. Strain the stock through a fine-mesh sieve, discarding the solids. Set the broth aside to cool slightly.
03
StepIn a separate bowl, rehydrate the remaining 1/4 ounce of dried porcini mushrooms with 1 cup of hot water for 10 minutes. Remove the mushrooms from the water, reserving the soaking liquid, and chop them finely. In a large saucepan, melt the butter over medium heat. Add the chopped porcini mushrooms and cook until browned and fragrant, about 10 minutes. Stir in the flour and cook, stirring constantly, for 3 minutes to create a roux.
04
StepGradually whisk in the reserved turkey broth, about 1/2 cup at a time, ensuring each addition is fully incorporated before adding more. Increase heat to medium-high and bring the gravy to a boil, stirring constantly to prevent lumps from forming.
05
StepReduce heat to a simmer and cook the gravy until it has reduced and thickened to your desired consistency, about 30 minutes, stirring frequently. Just before serving, stir in the heavy cream and season with salt and freshly ground black pepper to taste.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Asha Schmitt
Jun 29, 2025Be careful not to burn the roux! Keep stirring constantly while cooking the flour and butter.
Vesta Gutkowski
Jun 28, 2025The recipe was easy to follow and the gravy turned out perfectly. My family loved it!
Malvina Gottlieb
Mar 15, 2025I added a splash of Cognac at the end for an extra layer of flavor. Delicious!
Makenzie Sanford
Jan 11, 2025I made this gravy two days in advance and it was so convenient on Thanksgiving Day. It tasted even better after sitting in the fridge.
Antonina Littel
Dec 20, 2024This gravy was the star of our Thanksgiving! The porcini mushrooms added such a wonderful depth of flavor.
Janiya Stamm
Dec 6, 2024The simmering time is crucial for developing the flavor of the stock. Don't rush it!
Emanuel Bosco
Nov 14, 2024I used chicken broth instead of water for a richer flavor.
Rozella Macejkovic
Oct 23, 2024I couldn't find porcini mushrooms, so I used shiitake instead. It still turned out great!