- For the turkey neck stock:
- 2 teaspoons vegetable oil
- 4 turkey necks
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 1/3 cup Marsala wine
- 2 quarts cold water
- 1 bay leaf
- 2 garlic cloves
- 1/4 ounce dried porcini mushrooms
- For the sauce:
- 1/4 ounce dried porcini mushrooms
- 1 cup hot water
- 1/4 cup butter
- 3 tablespoons all-purpose flour
- 2 tablespoons heavy cream
- salt and ground black pepper to taste
- Heat vegetable oil in a large stockpot over medium-high heat. Brown turkey necks in hot oil, about 6 minutes per side. Add the onion, celery, and carrots; cook until the vegetables begin to soften and brown, 5 to 10 minutes. Pour in the Marsala wine, and scrape and dissolve any browned meat and vegetable bits off the bottom of the pan. Raise heat to high; cook until liquid is reduced by half.
- Stir in 2 quarts of cold water, bay leaf, garlic cloves, and 1/4 ounce dried porcini mushrooms. Bring to a simmer, and turn heat to low. As stock simmers, skim and discard any foam that comes to the top. Cover partially, and simmer on very low heat for 4-5 hours. Strain out solids, and set broth aside to cool.
- In a bowl, cover 1/4 ounce dried porcini with 1 cup hot water; allow to rehydrate for 10 minutes. Remove mushrooms from water, and chop fine. Heat 1/4 cup butter in a large saucepan over medium heat, and brown mushrooms, about 10 minutes. Stir flour into mushrooms and butter, and cook over medium heat, stirring constantly, for 3 minutes. Whisk in broth, about 1/2 cup at a time, and raise heat to medium high; bring gravy to a boil.
- Reduce heat to a simmer, and cook gravy until reduced and thickened, about 30 minutes. Stir often. Just before serving, stir in cream, and season with salt and black pepper.
05/24/2018
recipepes.com
Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine, recipe
PT15M
PT1H
5
455 calories
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