Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine

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

1. 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.
2. 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.
3. Stir in the flour and cook for an additional 2 minutes, stirring constantly.
4. 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.
5. Bring the mixture to a simmer and cook for 15 minutes, or until the gravy has thickened slightly.
6. Stir in the Marsala wine, soy sauce, dried thyme, dried rosemary, and the chopped porcini mushrooms. Season with salt and pepper to taste.
7. Continue to cook for an additional 10 minutes to let the flavors meld together.
8. 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.
9. When ready to serve, gently reheat the gravy in a saucepan over low heat, stirring occasionally. Adjust the seasoning if necessary and serve hot.

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