Make-Ahead Marsala Turkey Gravy

Ingredients and Weight:

• 1 cup dry Marsala wine
• 1/2 cup unsalted butter, divided
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup turkey drippings (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a small saucepan, bring the Marsala wine to a simmer and cook until reduced by half, about 5 minutes.
2. In a separate saucepan, melt 1/4 cup of butter over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Stir in the flour and cook for 1 minute, or until golden brown.
5. Gradually whisk in the chicken broth and turkey drippings (if using).
6. Bring to a simmer and cook until thickened, about 10 minutes.
7. Stir in the Marsala wine reduction, thyme, oregano, salt, and pepper.
8. Cook for 5 minutes more, or until heated through.
9. Remove from the heat and strain the gravy, if desired.

Nutritional Information:

Per serving (1/4 cup):

• Calories: 100
• Fat: 6g
• Saturated Fat: 4g
• Cholesterol: 30mg
• Sodium: 240mg
• Carbohydrates: 10g
• Protein: 3g

Dish Characteristics:

• Rich and flavorful
• Creamy and velvety
• Perfect for Thanksgiving or special occasions
• Can be made ahead of time and frozen for later use

User Comments:

• "This gravy is so delicious! It's the perfect addition to any turkey dinner."
• "I love that this gravy can be made ahead of time. It's one less thing to worry about on Thanksgiving Day."
• "This gravy is creamy and flavorful, with a hint of sweetness from the Marsala wine."
• "I've tried many turkey gravy recipes, but this one is my favorite."
• "This gravy is a must-try for any Thanksgiving feast."

Special Precautions and Tips:

• If you don't have Marsala wine, you can substitute another dry white wine or sherry.
• If you don't have turkey drippings, you can use chicken broth or beef broth instead.
• To freeze the gravy, let it cool completely before transferring it to an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.