make-ahead turkey gravy

Ingredients

• Servings: 12
• 2 teaspoons vegetable oil
• 3 turkey necks
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1/3 cup
• 2 quarts cold water
• 1/4 ounce dried porcini mushrooms
• 2 cloves garlic, peeled
• 1 bay leaf
• 1/4 cup butter
• 1/4 ounce dried porcini mushrooms
• 3 tablespoons flour
• 2 tablespoons heavy cream
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 7 hrs 30 mins


• 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 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 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.