Ingredients
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2 teaspoons vegetable oil
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3 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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¼ ounce dried porcini mushrooms
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2 cloves garlic, peeled
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1 bay leaf
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¼ cup butter
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¼ ounce dried porcini mushrooms
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3 tablespoons flour
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2 tablespoons heavy cream
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salt and freshly ground black pepper to taste
Directions
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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.
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Pour Marsala wine 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 wine is reduced by half, 3 to 4 minutes.
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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.
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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.
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Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned, about 5 minutes.
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Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.
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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.
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Nutrition Facts (per serving)
| 163 | Calories |
| 9g | Fat |
| 6g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 163 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 4g | 21% |
| Cholesterol 69mg | 23% |
| Sodium 79mg | 3% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 1g | 3% |
| Total Sugars 2g | |
| Protein 13g | 26% |
| Vitamin C 2mg | 2% |
| Calcium 34mg | 3% |
| Iron 2mg | 8% |
| Potassium 135mg | 3% |
* 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.
