Make-Ahead Marsala Turkey Gravy

Ingredients

• 2 teaspoons vegetable oil
• 3 turkeys necks
• 1 onion , chopped
• 1 stalk celery , chopped
• 1 carrot , chopped
• 0.33 cups Marsala wine
• 2 quartss cold water
• 0.25 ounces dried porcini mushrooms
• 2 cloves garlic , peeled
• 1 bay leaf
• 0.25 cups butter
• 0.25 ounces dried porcini mushrooms
• 3 tablespoons flour
• 2 tablespoons heavy cream
• salt and freshly ground black pepper to taste

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 5

   Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned, about 5 minutes.

6. 6

   Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.

7. 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.