Make-Ahead Marsala Turkey Gravy Recipe

Recipesfull introduces to you: Thanksgiving Recipes. (Make-Ahead Marsala Turkey Gravy Recipe). 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.

Brief

Prep 15 mins

Cook: 5hrs

Additional: 2hrs15 mins

Total: 7hrs30 mins

Servings: 12

Yield: 12 servings

Make-Ahead Marsala Turkey Gravy Recipe

Ingredients

2 teaspoons vegetable oil

3 turkey necks

1 onion

chopped

1 stalk celery

chopped

1 carrot

chopped

⅓ cup Marsala wine

2 quarts cold water

¼ ounce dried porcini mushrooms

2 cloves garlic

peeled

1 bay leaf

¼ cup butter

¼ ounce dried porcini mushrooms

3 tablespoons flour

2 tablespoons heavy cream

salt and freshly ground black pepper to taste

Anadama Bread

Holidays and Events

Directions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned about 5 minutes.

Step 6

Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty about 3 minutes.

Step 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.

Nutritional Information

Make-Ahead Marsala Turkey Gravy Recipe

Servings Per Recipe:12

Calories: 163.4

% Daily Value *

Protein: 13.1g 26%

Carbohydrates: 5.6g 2%

Dietary Fiber: 0.8g 3%

Sugars: 1.7g

Fat: 8.9g 14%

Saturated Fat: 4.2g 21%

Cholesterol: 68.5mg 23%

Vitamin A Iu: 1020.1IU 20%

Niacin Equivalents: 3.4mg 26%

Vitamin B6: 0.1mg 8%

Vitamin C: 2mg 3%

Folate: 13.2mcg 3%

Calcium: 33.7mg 3%

Iron: 1.5mg 8%

Magnesium: 12.7mg 5%

Potassium: 134.6mg 4%

Sodium: 79.2mg 3%

Calories From Fat: 79.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.