| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 8 servings |
Ingredients
- 7 cups low-sodium chicken stock
- Turkey neck, from turkey
- 1/2 cup dry marsala, or sherry
- 1 tablespoon Dijon mustard
- 2 tablespoons all-purpose flour
Instructions
- Heat the stock in a large pot over medium heat. Add the turkey neck and bring to a simmer. Turn down the heat to low and let simmer for 20 minutes.
- Unless the bottom of the roasting pan is burned, you can make delicious gravy. Place the roasting pan that you used to roast your turkey in over the burners of the stove, add the marsala and mustard to the pan, and warm it over low heat. Scrape the bottom of the pan to get the drippings and tasty bits off as the marsala reduces. Reduce the marsala until there is almost no liquid left in the roasting pan.
- Remove the neck from the stock. Use a small strainer to sift the flour into a medium bowl. Slowly add 1 cup of stock into the flour, whisking constantly to blend smooth and lump free.
- Whisk in the flour mixture and remaining chicken stock to the roasting pan. Reduce until the mixture thickens. Generally, a gravy is a thick sauce that is made fairly quickly. Cooking it for a while longer can help the starch in the flour break down and yield a slightly smoother texture. If any lumps, strain before serving. Transfer to a gravy boat.
Reviews
This is an annual addition to our Thanksgiving table. A little different with the Marsala, but still a big hit.
This sounds yummy with only two issues. I find it hard to imagine 7 1/2 cups of liquids to only 2T flour and cooking the turkey neck for only 20 mins. However, Naanny’s instructions should help.
This was really good. The only thing I did differently was add fresh sage to the stock and let it cook for a couple of hours with the neck and giblets (no liver). It thickened w/ out lumps and had a great flavor.
To PollyWally… you can substitute water, white wine OR just use 7 1/2 cups chicken stock.
What is a good substitute for dry Marsala?