For an even richer flavor, incorporate your turkey pan drippings into the gravy. Skim off any excess fat, then add the drippings to the turkey stock before reducing the sauce. The gravy can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. Reheat gently over low heat, stirring occasionally, until warmed through.
Make-Ahead Marsala Turkey Gravy
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PREP TIME15 mins
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COOK TIME5 hrs
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TOTAL TIME7 hrs 30 mins
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SERVING12 People
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VIEWS39
Elevate your Thanksgiving feast with this decadent make-ahead gravy, infused with the rich flavors of Marsala wine and earthy porcini mushrooms. Prepare it in advance and enjoy a stress-free holiday, while still capturing the essence of perfectly roasted turkey.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol69 mg
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Fiber1 g
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Protein13 g
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Saturated Fat4 g
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Sodium79 mg
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Sugar2 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat oil in a Dutch oven over medium-high heat. Add turkey necks and cook until golden brown (5-7 minutes). Stir in onion, celery, and carrot; cook until onion is soft and slightly brown (about 5 minutes).
02
StepPour Marsala wine over turkey necks; increase heat to high and bring to a boil, scraping the browned bits off the bottom of the pan. Simmer until wine is reduced by half (3-4 minutes).
03
StepStir in water, 1/4 ounce dried porcini mushrooms, garlic, and bay leaf. Bring to a boil, then reduce 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 (4-5 hours). Strain turkey stock carefully into a clean container and cool completely (about 2 hours).
04
StepPlace 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.
05
StepMelt butter in saucepan over medium heat. Add diced porcini mushrooms; cook until browned (about 5 minutes).
06
StepStir flour into mushrooms and butter; cook until flour is no longer gritty (about 3 minutes).
07
StepWhisk in turkey stock, increase heat to medium-high and bring to a simmer. Simmer, stirring occasionally, until sauce is 1/3 reduced and thick (15-20 minutes). Stir in cream, season with salt and pepper to taste.
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RECIPE REVIEWS
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Abdullah Swaniawski
Jun 11, 2025This is the best gravy I've ever made!
Oran Hilll
May 30, 2025I made this gravy last year and everyone loved it! Making it again this year for sure.
Dedrick Gislason
May 23, 2025This gravy was a lifesaver on Thanksgiving! Making it ahead of time freed up so much oven space and stress.
Genoveva Abshire
May 21, 2025I used sherry instead of Marsala, and it still turned out amazing.
Lester Beahan
May 19, 2025The marsala and porcini are a great pairing. Will make again
Meaghan Heidenreich
Apr 7, 2025I found that the gravy was a little too thick, so I added some more turkey stock to thin it out. It was perfect after that.
Lora Bogisich
Apr 3, 2025Be sure to skim off any fat from the stock before making the gravy. It makes a big difference in the texture and flavor.
Derrick Feest
Mar 24, 2025I added some pan drippings from my roasted turkey, and it took the flavor to another level!
Brittany Rutherford
Mar 22, 2025The porcini mushrooms add such a unique and delicious depth of flavor. My family raved about it!
Merlin Macejkovic
Feb 5, 2025This recipe is a bit time-consuming, but the results are definitely worth it.