Make Ahead Marsala Turkey Gravy Recipes

Steps:

• 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.
• 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.
• 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.
• 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.
• Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned, about 5 minutes.
• Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.
• 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.

Steps:

• Preheat the oven to 400 degrees F. Put the turkey pieces on a rimmed baking sheet, and sprinkle lightly with salt and pepper. Roast until browned and cooked through, about 30 minutes.
• Transfer the roasted turkey pieces to a medium saucepan; scrape up any brown bits from the baking sheet, and add them to the saucepan. Add the stock, thyme and bay leaves. Bring to a simmer, then cook for 30 minutes to enrich the stock with roasted-turkey flavor. Strain the liquid into a heat-safe bowl, and keep warm.
• Melt the butter in the saucepan over medium-high heat. Add the flour, and whisk until the mixture is smooth, toasted and a deep golden brown. Slowly pour in the warm broth, whisking continuously, and continue whisking until the mixture comes to a simmer. Continue to cook, still whisking, until the gravy is thick and coats the back of a spoon, about 5 minutes more. Season to taste with salt and pepper.
• Let the gravy cool to room temperature. Transfer it to an airtight container or resealable plastic freezer bag, label and date, and freeze for up to 2 weeks.
• To serve, reheat the frozen gravy in a saucepan or a microwave. Be sure to whisk vigorously as the gravy heats up to keep lumps from forming. Adjust the seasoning as needed.

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, combine 2 teaspoons salt, the garlic powder, onion powder, sage and pepper. Use to generously season the turkey wings on all sides and use any extra to season the carrots, celery and onion.
• Place the turkey wings and vegetables in a Dutch oven and bake, uncovered, 1 hour and 15 minutes.
• Transfer the Dutch oven to the stovetop on medium-high heat. Add the stock and bay leaves. Use a wooden spoon to break up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to low and cover. Simmer 1 1/2 hours.
• Remove the turkey wings and use a mesh strainer to separate the vegetables from the broth. Use a spoon to press out any liquid from the vegetables. Use a gravy fat separator (optional, but I like to do this step because I find the extra fat can cause the gravy to separate) or skim off the excess fat.
• In the same Dutch oven, melt the butter over medium heat. Stir in the flour and cook until it starts to turn golden brown, 2 to 3 minutes. Slowly whisk in the reserved broth, sherry and Worcestershire. Simmer until it thickens, 8 to 10 minutes. Taste and add salt and pepper if necessary. If you have any lumps, pass through a fine mesh sieve. Let cool completely and refrigerate or freeze until use.
• Reheating Instructions: You may need to add a few tablespoons of stock and whisk vigorously to thin out the gravy.

Steps:

• Melt butter in a medium saucepan over medium heat, then add onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.
• Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.
• When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.

Steps:

• 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.
• 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.
• 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.
• 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.
• Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned, about 5 minutes.
• Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.
• 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.

Steps:

• Heat the butter in a wide saucepan over a medium heat. Sizzle the onion, carrots, bay leaves and thyme in the pan for 15 mins until the veg starts to brown. Scatter over the sugar and continue to cook for a further few minutes until sticky and caramelised. Stir in the flour until sandy. Cook for 1 min, then add the Marmite, tomato purée, vinegar and soy sauce to make a sticky paste. Pour over the madeira and bubble for 1 min.
• Add the stock, then crush the veg with a potato masher. Bubble everything together for 10 mins until you have a thickened sauce that just coats the back of a spoon. Sieve and use straightaway as a veggie gravy or as the base to a turkey gravy. Can be cooled, then frozen for up to three months.

Steps:

• Heat oven to 400 degrees.
• Have a large roasting pan ready.
• Arrange wings in single layer in pan.
• Scatter onions over top.
• Roast 1 1/4 hours or until wings are browned.
• Put wings and onions into 5-6 quart pot.
• Add water to pan and stir to scrape up any brown bits on bottom; add to the pot.
• Add 6 cups broth (refrigerate remaining 2 cups), the carrot, and thyme.
• Bring to a boil, reduce heat and simmer, uncovered for 1 1/2 hours.
• Remove wings to a cutting board.
• When cool pull off skin and meat.
• Discard skin and save meat for another use.
• Strain broth into 3 quart saucepan, pressing vegetables to extract as much liquid as possible.
• Discard veggies and skim fat off broth.
• Whisk flour into remaining 2 cups of broth until smooth.
• Bring broth in saucepan to a boil, slowly whisk in flour mixture, boil 3-4 minutes to thicken and remove floury taste.
• Stir in butter and pepper.
• Refrigerate up to one week or freeze up to three months.

Steps:

• In a medium saucepan, melt butter and whisk in flour.
• Cook over medium-high heat until flour is incorporated and white bubbles begin to form on the top of the roux.
• Cook the roux for 2-3 minute after the white bubbles have formed, whisking constantly.
• Gradually add the broth, whisking constantly until the gravy is thickened and comes to a boil.
• Remove from heat and season with salt and pepper.
• At this point, you can cool, cover and refrigerate the gravy base for as long as 4 days. Reheat in a medium-sized pan. When turkey is done, skim off fat and pour drippings into gravy base and bring it to serving temperature.

Steps:

• Heat vegetable oil in a large stockpot over medium-high heat. Brown turkey necks in hot oil, about 6 minutes per side. Add the onion, celery, and carrots; cook until the vegetables begin to soften and brown, 5 to 10 minutes. Pour in the Marsala wine, and scrape and dissolve any browned meat and vegetable bits off the bottom of the pan. Raise heat to high; cook until liquid is reduced by half.
• Stir in 2 quarts of cold water, bay leaf, garlic cloves, and 1/4 ounce dried porcini mushrooms. Bring to a simmer, and turn heat to low. As stock simmers, skim and discard any foam that comes to the top. Cover partially, and simmer on very low heat for 4-5 hours. Strain out solids, and set broth aside to cool.
• In a bowl, cover 1/4 ounce dried porcini with 1 cup hot water; allow to rehydrate for 10 minutes. Remove mushrooms from water, and chop fine. Heat 1/4 cup butter in a large saucepan over medium heat, and brown mushrooms, about 10 minutes. Stir flour into mushrooms and butter, and cook over medium heat, stirring constantly, for 3 minutes. Whisk in broth, about 1/2 cup at a time, and raise heat to medium high; bring gravy to a boil.
• Reduce heat to a simmer, and cook gravy until reduced and thickened, about 30 minutes. Stir often. Just before serving, stir in cream, and season with salt and black pepper.

Steps:

• Heat oven to 400°F.
• Arrange wings in a single layer in a large roasting pan.
• Scatter onions over top.
• Roast 1 1/4 hours until wings are browned.
• Put wings and onions in a 5-6 quart pot.
• Add water to roasting pan and stir to scrape up any brown bits on the bottom.
• Add the brown bits to the pot.
• Add 6 cups broth (refrigerate the remaining 2 cups) add carrot and thyme.
• Bring to a boil.
• Reduce heat and simmer uncovered 1 1/2 hours.
• Remove wings to cutting board.
• Save wing meat for another use if you wish, or discard.
• Strain broth into a 3 quart saucepan, pressing vegetables to extract as much liquid as possible.
• Discard vegetables.
• Skim fat off broth and discard.
• If time permits, refrigerate broth overnight to make fat skimming easier.
• Whisk flour into remaining 2 cups broth until well blended.
• Bring broth in pot to a gentle boil.
• Whisk in broth flavored mixture and boil 3-4 minutes to thicken gravy and cook flour.
• Stir in butter and pepper.
• Serve now or freeze up to 6 months.

Steps:

• Preheat oven to 375.
• Place wings in a metal roasting pan and brush with the canola oil. Sprinkle with salt and pepper.
• Roast wings for 1 hour, turning halfway through. the wings should be golden-brown at the end of the roasting. If they are not, I run them under the broiler for a few minutes until they are browned to my liking.
• While the wings are roasting, Place 3 tablespoons of olive oil in a large stock pot, and add the onion, carrots, celery and leaves, garlic, thyme, sage, rosemary, peppercorns and bay leaves. Saute over medium heat for 5 minutes and then keep over low heat until you are ready to add the wings.
• When the wings are golden brown, add them to the stock pot. Pour off the drippings from the roasting pan into a degreasing pitcher, and separate the drippings from the grease. Add the drippings to the stock pot, and save the grease.
• Pour the cup of white wine into the roasting pan and place it over high heat on a burner. When the wine is simmering, use a plastic spatula to scrape any browned bits off the bottom of the pan. Simmer for 5 minutes over medium heat. Pour the wine and any bits into the stock pot.
• Add the 6 cups of low sodium chicken broth to the stock pot, and then add water to cover all the vegetables and wings by 1 inch. Bring to a boil and stir well. Reduce to a simmer and cook for 2 hours.
• Strain the stock (remember to save the giblets if you put them in the stock and you want to make giblet gravy - don't throw them away!) and discard all the solids. Measure how much stock you have - it will probably be around 9 cups, depending on how much water you put in the stock.
• Measure out enough stock for the amount of gravy you want to make, i.e., if you want to make 2 cups of gravy, you measure out 2 cups of stock. you can freeze any extra stock, so you have it for future gravy-making needs.
• For each cup of gravy you want to make, measure 2 tablespoons of grease from the turkey drippings and 2 tablespoons of flour into a large pot. I usually make 4 cups, so I measure 8 tablespoons of grease (if you don't have enough grease add butter to make up the difference) and 8 tablespoons of flour. Cook this roux over medium-low heat for 5 minutes, stirring well with a whisk while you are cooking - don't let it burn.
• Slowly add the stock to the roux, stirring well with a whisk the entire time - this is when lumps form, so you need to add the stock slowly and whisk well the entire time to prevent lumps from forming.
• Simmer the gravy over medium heat until it is thickened and bubbly, usually about 10 minutes.
• Add white vinegar (I add 1/2 teaspoon to 4 cups of gravy) and season to taste with salt and pepper, and refrigerate until you are ready to use (or you could freeze it).
• If you want the gravy to be a darker brown color, add Kitchen Bouquet until the gravy is the color you want it to be.
• When you are ready to use the gravy, reheat it on the stove or in the microwave.