Make-Ahead Turkey Gravy

Ingredients

• 1  bay leaf 
• 0.3 cup butter 
• 1  carrots chopped
• 1 stalk celery chopped
• 0.3 ounce porcini mushrooms dried
• 3 tablespoons flour all-purpose
• 2  garlic cloves 
• 4 servings salt and ground pepper black to taste
• 2 tablespoons heavy cream 
• 1  onion chopped
• 4  reserved turkey neck and giblets 
• 2 teaspoons vegetable oil 
• 1 cup water hot

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• pot

Directions

1. Heat vegetable oil in a large stockpot over medium-high heat. Brown turkey necks in hot oil, about 6 minutes per side.
2. Add the onion, celery, and carrots; cook until the vegetables begin to soften and brown, 5 to 10 minutes.
3. 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.
4. 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.
5. In a bowl, cover 1/4 ounce dried porcini with 1 cup hot water; allow to rehydrate for 10 minutes.
6. Remove mushrooms from water, and chop fine.
7. 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.
8. Whisk in broth, about 1/2 cup at a time, and raise heat to medium high; bring gravy to a boil.
9. 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.