Prepped Turkey Gravy with Porcini Mushrooms and Marsala Wine

Ingredients 0/16

Step 1

Heat some vegetable oil in a large pot over medium-high heat. Brown the turkey necks on all sides—it should take about 6 minutes per side to get a nice color. Once browned, toss in the chopped onion, celery, and carrots. Cook them until they start to soften and get a bit of color, around 5 to 10 minutes. Pour in the Marsala wine and use a spoon to scrape up all those tasty browned bits stuck to the bottom of the pot. Turn the heat up to high and let the wine reduce by half.

Step 2

Add about 2 quarts of cold water, along with the bay leaf, garlic cloves, and dried porcini mushrooms. Bring everything to a gentle simmer, then lower the heat so it’s just barely bubbling. As the stock cooks, skim off any foam that rises to the top. Cover the pot loosely and let it simmer on low for 4 to 5 hours to really develop the flavors. When it’s done, strain out all the solids and set the broth aside to cool.

Step 3

While the broth is cooling, soak another 1/4 ounce of dried porcini mushrooms in 1 cup of hot water for about 10 minutes to rehydrate them. Once soft, chop the mushrooms finely. Melt 1/4 cup of butter in a large saucepan over medium heat and sauté the mushrooms until they’re nicely browned, about 10 minutes. Sprinkle in the flour and cook, stirring constantly, for around 3 minutes to get rid of the raw flour taste.

Step 4

Slowly whisk in the broth, adding about half a cup at a time, and increase the heat to medium-high to bring the gravy to a boil. Then reduce the heat and let it simmer gently, stirring often, until the gravy thickens and reduces—this should take about 30 minutes. Right before serving, stir in some cream and season with salt and freshly ground black pepper to taste.