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Ingredients

2 teaspoons vegetable oil 4 turkey necks 1 onion, chopped 1 stalk celery, chopped 1 carrot, chopped ⅓ cup Marsala wine 2 quarts cold water 1 bay leaf 2 garlic cloves ¼ ounce dried porcini mushrooms ¼ ounce dried porcini mushrooms 1 cup hot water ¼ cup butter 3 tablespoons all-purpose flour 2 tablespoons heavy cream salt and ground black pepper to taste

Nutrition Info

139.9 calories carbohydrate: 3.5 g cholesterol: 65.1 mg fat: 7.5 g fiber: 0.5 g protein: 12.7 g saturatedFat: 3.4 g servingSize: - sodium: 56.1 mg sugar: 0.9 g transFat: : - unsaturatedFat: : -

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.

4 cups

With this make-ahead gravy on the menu, there's no scrambling to make gravy when the turkey comes out of the oven.