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
- 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
- ¼ ounce dried porcini mushrooms
- 2 cloves garlic, peeled
- 1 bay leaf
- ¼ cup butter
- 3 tablespoons flour
- 2 tablespoons heavy cream
- salt and freshly ground black pepper to taste
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned, about 5 minutes.
Step 6
Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.
Step 7
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 163 | |
% Daily Value * | |
Total Fat9g | 11% |
Saturated Fat4g | 21% |
Cholesterol69mg | 23% |
Sodium79mg | 3% |
Total Carbohydrate6g | 2% |
Dietary Fiber1g | 3% |
Total Sugars2g | |
Protein13g | |
Vitamin C2mg | 10% |
Calcium34mg | 3% |
Iron2mg | 8% |
Potassium135mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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