- 2 teaspoons vegetable oil
- 3 turkey necks
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 1/3 cup Marsala wine
- 2 quarts cold water
- 1/4 ounce dried porcini mushrooms
- 2 cloves garlic, peeled
- 1 bay leaf
- 1/4 cup butter
- 1/4 ounce dried porcini mushrooms
- 3 tablespoons flour
- 2 tablespoons heavy cream
- salt and freshly ground black pepper to taste
- 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.
- 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.
- 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.
- 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.
- Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned, about 5 minutes.
- Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.
- 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.
04/26/2018
recipepes.com
Make-Ahead Marsala Turkey Gravy, recipe
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455 calories
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