Easy Make-Ahead Turkey Gravy Featuring Porcini Mushrooms and Marsala
This rich and flavorful gravy is perfect for elevating your turkey dinner with a touch of earthy porcini mushrooms and a splash of sweet Marsala wine. Easy to prepare ahead of time, it lets you focus on enjoying the holiday feast.
Start by heating some vegetable oil in a large pot over medium-high heat. Once hot, brown the turkey necks, giving them about 6 minutes per side until they develop a nice color. Add the chopped onion, celery, and carrots to the pot, cooking until they begin to soften and get some color, which should take around 5 to 10 minutes. Pour in the Marsala wine, and use a wooden spoon to scrape up any browned bits stuck to the bottom—that’s where a lot of flavor is. Turn the heat up to high and let the wine reduce by half.
02
Step 2
Next, add 2 quarts of cold water along with a bay leaf, garlic cloves, and the dried porcini mushrooms. Bring everything to a gentle simmer, then lower the heat so it’s barely bubbling. As it simmers, skim off any foam that rises to the top. Partially cover the pot and let it cook very gently for 4 to 5 hours. Once done, strain out the solids and set the broth aside to cool.
03
Step 3
While the broth is simmering, soak 1/4 ounce of dried porcini mushrooms in a cup of hot water for about 10 minutes so they soften up. Chop the rehydrated mushrooms finely. In a large saucepan, melt 1/4 cup of butter over medium heat and cook the mushrooms until they’re nicely browned, which should take about 10 minutes. Sprinkle in the flour and stir constantly for 3 minutes to cook out the raw taste.
04
Step 4
Gradually whisk in the broth, adding about half a cup at a time, and increase the heat to medium-high to bring the gravy to a boil. Then reduce the heat and let it simmer, stirring often, until the gravy thickens and reduces a bit, about 30 minutes. Right before serving, stir in some cream and season with salt and pepper to taste. Enjoy!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Rehydrate the porcini mushrooms in warm water to maximize their flavor before adding to the gravy.
- Use a whisk when adding the flour to prevent lumps and create a smooth texture.
- Simmer gently to allow the flavors to meld without burning the sauce.
Why you’ll love it
This gravy combines rich, earthy flavors from porcini mushrooms with the subtle sweetness of Marsala wine. It can be made ahead of time, making holiday meals less stressful. The deep, savory taste elevates any turkey or roasted dish effortlessly.
Serving ideas
This gravy pairs beautifully with roasted turkey, mashed potatoes, and stuffing. It also works well drizzled over roasted vegetables or a hearty grain bowl for a comforting meal.
Storage & leftovers
Store the gravy in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, stirring occasionally to maintain a smooth consistency. For longer storage, freeze in portions and thaw overnight in the fridge before reheating.
