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Make-Ahead Marsala Turkey Gravy
The mccormick simply better turkey or chicken gravy used in this recipe adds such a delicious depth of flavor making this pie taste like it took hours of.
Recipe Summary Make-Ahead Marsala Turkey Gravy
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.Ingredients | Turkey Pot Pie Recipes With Gravy
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
Directions
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.
Info | Turkey Pot Pie Recipes With Gravy
prep:
15 mins
cook:
5 hrs
additional:
2 hrs 15 mins
total:
7 hrs 30 mins
Servings:
12
Yield:
12 servings
TAG : Make-Ahead Marsala Turkey Gravy
Side Dish, Sauces and Condiments Recipes, Gravy Recipes, Turkey Gravy Recipes,
Turkey Pot Pie Recipes With Gravy : Brushing the crust with heavy cream and sprinkling with flaky sea salt is bake pie until crust is golden and filling is bubbling, about 1 hour 15 minutes.
