Easy Make-Ahead Turkey Gravy Featuring Porcini Mushrooms and Marsala

Ingredients

• For the turkey neck stock:
• 2 teaspoons vegetable oil
• 4 turkey necks
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 2 quarts cold water
• 1 bay leaf
• 2 garlic cloves
• ¼ ounce dried porcini mushrooms
• For the sauce:
• 1 cup hot water
• ¼ cup butter
• 3 tablespoons all-purpose flour
• 2 tablespoons heavy cream
• salt and ground black pepper to taste

Step 1

Gently heat some vegetable oil in a large pot over medium-high heat. Once hot, brown the turkey necks, giving them about 6 minutes per side until they develop a nice color. Add the chopped onion, celery, and carrots to the pot, cooking until they begin to soften and get some color, which should take around 5 to 10 minutes. Pour in the Marsala wine, and use a wooden spoon to scrape up any browned bits stuck to the bottom—that’s where a lot of flavor is. Turn the heat up to high and let the wine reduce by half.

Step 2

Add 2 quarts of cold water along with a bay leaf, garlic cloves, and the dried porcini mushrooms. Bring everything to a gentle simmer, then lower the heat so it’s barely bubbling. As it simmers, skim off any foam that rises to the top. Partially cover the pot and let it cook very gently for 4 to 5 hours. Once done, strain out the solids and set the broth aside to cool.

Step 3

While the broth is simmering, soak 1/4 ounce of dried porcini mushrooms in a cup of hot water for about 10 minutes so they soften up. Chop the rehydrated mushrooms finely. In a large saucepan, melt 1/4 cup of butter over medium heat and cook the mushrooms until they’re nicely browned, which should take about 10 minutes. Sprinkle in the flour and stir constantly for 3 minutes to cook out the raw taste.

Step 4

Gradually 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, stirring often, until the gravy thickens and reduces a bit, about 30 minutes. Right before serving, stir in some cream and season with salt and pepper to taste. Enjoy!