Make-ahead Turkey Gravy With Porcini Mushrooms And

Ingredients

• Servings: 4
• for the turkey neck stock:
• 2 teaspoons vegetable oil
• 4 turkey necks
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1/3 cup
• 2 quarts cold water
• 1 bay leaf
• 2 garlic cloves
• 1/4 ounce dried porcini mushrooms
• for the sauce:
• 1/4 ounce dried porcini mushrooms
• 1 cup hot water
• 1/4 cup butter
• 3 tablespoons all-purpose flour
• 2 tablespoons heavy cream
• salt and ground black pepper to taste

Recipe

Cook Time: 45 mins Ready Time: 5 hrs 55 mins


• 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 , 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.