MAKE-AHEAD TURKEY GRAVY WITH PORCINI MUSHROOMS AND MARSALA WINE
With this make-ahead gravy on the menu, there's no scrambling to make gravy when the turkey comes out of the oven.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 5h55m
Yield 16
Number Of Ingredients 16
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.
Nutrition Facts : Calories 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, Sodium 56.1 mg, Sugar 0.9 g
MAKE-AHEAD MARSALA TURKEY GRAVY
The Thanksgiving Day kitchen is a busy, hectic scene that can intimidate even the most experienced cooks. By doing your gravy ahead of time, you make that last-minute production a lot easier. That's not to say I want you to throw away all those lovely turkey pan juices sitting in your roasting pan. Time permitting, strain them into a saucepan, boil them down, and add them to this sauce.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 7h30m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 5.6 g, Cholesterol 68.5 mg, Fat 8.9 g, Fiber 0.8 g, Protein 13.1 g, SaturatedFat 4.2 g, Sodium 79.2 mg, Sugar 1.7 g
EASY MAKE-AHEAD TURKEY GRAVY
I am not very skilled in the gravy department, so when I saw this in the local paper I thought it's worth a try. Well it will be how I make my turkey gravy from now on. Its very simple and quite tasty, and I can say I made it myself. It has a nice color and best of all NO LUMPS!
Provided by Tina S.
Categories Sauces
Time 10m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 117.2, Fat 9.4, SaturatedFat 5.7, Cholesterol 22.9, Sodium 449.5, Carbohydrate 4.9, Fiber 0.2, Sugar 0.4, Protein 3.2
MAKE-AHEAD TURKEY GRAVY WITH PORCINI MUSHROOMS AND MARSALA WINE
With this make-ahead gravy on the menu, there's no scrambling to make gravy when the turkey comes out of the oven.
Provided by Chef John
Categories Turkey Gravy
Time 5h55m
Yield 16
Number Of Ingredients 16
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.n
- 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.n
- 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.n
- 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.n
Nutrition Facts : Calories 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, Sodium 56.1 mg, Sugar 0.9 g
MAKE AHEAD TURKEY GRAVY
This recipe is from Women's Day Magazine 11/1999. It's a life saver for me, it takes some of the stress from Thanksgiving Day.
Provided by Dona England
Categories Very Low Carbs
Time 2h30m
Yield 6 cups
Number Of Ingredients 9
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.
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