THE RECIPE JOURNAL · Side Dish
Plan Ahead: Turkey Gravy with Porcini Mushrooms and Marsala Wine
This rich and flavorful gravy combines earthy porcini mushrooms with the subtle sweetness of Marsala wine, making it the perfect complement to your turkey. It’s easy to prepare ahead, so you can focus on enjoying the holiday with your loved ones.
FROM THE KITCHEN • Plan Ahead: Turkey Gravy with Porcini Mushrooms and Marsala Wine
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some vegetable oil in a large pot over medium-high heat. Once hot, brown the turkey necks, turning them so they get nicely browned on all sides—this should take about 6 minutes per side. Next, toss in the chopped onion, celery, and carrots. Cook everything together until the veggies start to soften and get a little color, 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 of the pot. Turn the heat up to high and let the wine reduce by half.
02
Step 2
Now add 2 quarts of cold water, a bay leaf, garlic cloves, and the dried porcini mushrooms. Bring it all to a gentle simmer, then lower the heat so it barely bubbles. As it cooks, skim off any foam or impurities that float to the top. Partially cover the pot and let the stock simmer slowly for 4 to 5 hours, giving it plenty of time to develop flavor. When it’s done, strain out the solids and set the broth aside to cool.
03
Step 3
While the stock is cooking, soak the remaining dried porcini mushrooms in a cup of hot water for about 10 minutes to rehydrate them. Once soft, chop them finely. Melt the butter in a large pan over medium heat, then add the chopped mushrooms and cook until they’re browned and fragrant, about 10 minutes. Sprinkle in the flour and stir constantly for 3 minutes to cook off the raw taste.
04
Step 4
Gradually whisk in the cooled broth, about half a cup at a time, stirring well to keep the mixture smooth. Turn the heat up to medium-high and bring the gravy to a boil. Then reduce the heat and let it simmer gently, stirring often, until it thickens and reduces, which should take around 30 minutes. Right before serving, stir in some cream and season with salt and pepper to taste.
Why you’ll love it
This gravy brings rich, earthy flavors from the porcini mushrooms and a subtle sweetness from the Marsala wine. It’s a wonderful way to elevate your meal and add depth to your turkey. Plus, it’s perfect for making ahead and reheating without losing any flavor.
How to serve
This gravy pairs beautifully with roasted turkey, mashed potatoes, and stuffing. It also works well as a sauce for roasted vegetables or poured over creamy polenta. Serve it warm to bring out the rich aromas and flavors.
Storage & leftovers
Allow the gravy to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove, stirring occasionally. You can also freeze the gravy for up to 2 months and thaw it overnight in the fridge before reheating.
