Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine

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.

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.

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.

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.