Ingredients
For the turkey neck stock:
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2 teaspoons vegetable oil
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4 turkey necks
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1 onion, chopped
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1 stalk celery, chopped
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1 carrot, chopped
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⅓ cup Marsala wine
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2 quarts cold water
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1 bay leaf
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2 garlic cloves
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¼ ounce dried porcini mushrooms
For the sauce:
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¼ ounce dried porcini mushrooms
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1 cup hot water
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¼ cup butter
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3 tablespoons all-purpose flour
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2 tablespoons heavy cream
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salt and ground black pepper to taste
Directions
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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.
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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.
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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.
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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 (per serving)
| 140 | Calories |
| 8g | Fat |
| 4g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 140 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 3g | 17% |
| Cholesterol 65mg | 22% |
| Sodium 56mg | 2% |
| Total Carbohydrate 4g | 1% |
| Dietary Fiber 1g | 2% |
| Total Sugars 1g | |
| Protein 13g | 25% |
| Vitamin C 1mg | 1% |
| Calcium 28mg | 2% |
| Iron 1mg | 7% |
| Potassium 107mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
