Name: Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 1 ounce dried porcini mushrooms; 2 cups boiling water; 4 tablespoons unsalted butter; 1 medium onion, chopped; 2 celery stalks, chopped; 2 carrots, chopped; 1/4 cup all-purpose flour; 4 cups turkey or chicken stock; 1 cup Marsala wine; 2 tablespoons soy sauce; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste

This make-ahead turkey gravy with porcini mushrooms and Marsala wine is the perfect addition to your Thanksgiving table. It's rich, flavorful, and can be prepared ahead of time, saving you valuable time on the day of your feast. The combination of earthy porcini mushrooms and sweet Marsala wine adds depth and complexity to the gravy, making it an instant crowd-pleaser. With a total preparation time of 2 hours, this recipe yields a generous amount of gravy, ensuring everyone's plates are generously covered.

Ingredients

1 ounce dried porcini mushrooms
2 cups boiling water
4 tablespoons unsalted butter
1 medium onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1/4 cup all-purpose flour
4 cups turkey or chicken stock
1 cup Marsala wine
2 tablespoons soy sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Directions

In a bowl, pour the boiling water over the dried porcini mushrooms. Let them soak for 30 minutes, then strain, reserving the soaking liquid. Chop the rehydrated mushrooms and set aside.
In a large saucepan, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Cook until the vegetables are softened, about 10 minutes.
Stir in the flour and cook for an additional 2 minutes, stirring constantly.
Gradually whisk in the turkey or chicken stock, making sure to scrape up any browned bits from the bottom of the pan. Add the reserved soaking liquid from the mushrooms.
Bring the mixture to a simmer and cook for 15 minutes, or until the gravy has thickened slightly.
Stir in the Marsala wine, soy sauce, dried thyme, dried rosemary, and the chopped porcini mushrooms. Season with salt and pepper to taste.
Continue to cook for an additional 10 minutes to let the flavors meld together.
Remove from heat and let the gravy cool completely. Once cooled, transfer it to airtight containers and refrigerate for up to 3 days, or freeze for up to 3 months.
When ready to serve, gently reheat the gravy in a saucepan over low heat, stirring occasionally. Adjust the seasoning if necessary and serve hot.

Interesting Facts

Porcini mushrooms are highly sought after for their rich, nutty flavor and meaty texture.

Marsala wine, which originated in Sicily, adds a sweet and savory note to the gravy.

Make-ahead gravy is a time-saving trick that allows you to focus on other dishes on Thanksgiving day.

Leftover gravy can be used in various recipes, such as shepherd's pie or as a base for soups.

The addition of soy sauce adds depth of flavor and richness to the gravy.