Marsala Mushroom Gravy

by Jane Rodmell

With the turkey being done on the barbecue, you don’t have to wait for the drippings from the roasting pan to make gravy at the last frantic minute. This sauce can be made early in the day, with just the final simmering and seasoning done right before serving.

Marsala is a fortified wine from southern Italy with a rich, not-too-sweet flavour. If you prefer, you could use a tawny Port instead.

Ingredients:

1 tbsp butter (15 ml)
1 tbsp olive oil (15 ml)
1⁄4 cup shallots or green onions, chopped (60 ml)
2 cups fresh shiitake or thinly sliced white or brown cultivated mushrooms, chopped (500 ml)
2 tbsp brandy (optional) (30 ml)
1⁄2 cup Marsala (125 ml)
4 cups Rich Brown Turkey Stock (1 L)
2 tbsp cornstarch (30 ml)
1⁄2 cup cream (optional) (125 ml)
salt and freshly ground black pepper
fresh lemon juice

Preparation:

1. In a large, heavy saucepan, heat butter and oil. Add shallots or green onions and cook for 2–3 minutes until soft. Add mushrooms and brown lightly, about 8 minutes.

2. Add brandy to the pan if using, raise the heat, and cook until brandy is reduced to a syrupy glaze.

3. Make a paste with the cornstarch and 1⁄4 cup (60 ml) of the stock. Add Marsala, stock, and cornstarch paste to the pan. Stir and simmer until sauce has reached a light, creamy consistency – about 10–15 minutes. If making gravy ahead, cool and refrigerate at this point.

4. Just before serving, reheat gravy, add cream if desired, and simmer a few minutes longer. Add any turkey juices that accumulate on the turkey platter. Taste and adjust flavour with salt, pepper, and fresh lemon juice.

Yield: about 6 cups (1.5 L).

Tip:

If you have roasted the turkey in the oven, pour away the excess fat from the roasting pan and deglaze the pan with stock. Strain the pan juices and include in the sauce.

The Menu - Grilled Turkey Feast

Grilled Turkey
Cornbread Sausage Stuffing
Marsala Mushroom Gravy
Lemon Rosemary Marinade
Rich Brown Turkey Stock

Jane's turkey grilling tips:

Cooking Times and Tips
Grilling Technique for Large Birds

Published in the September/October 2000 issue of Cottage Life magazine.

Copyright © 2000, 2007 by Cottage Life. All rights reserved. Reproduction of any article, photograph, or artwork, for other than personal use, in whole or in part, without the written permission of the publisher is strictly forbidden.