Description

This make-ahead Prosecco and wild mushroom gravy features deeply flavored chicken and turkey stock enriched with dried porcini mushrooms and a splash of sparkling Prosecco. Slow-simmered and thickened into a rich, velvety sauce, it’s perfect for serving alongside poultry dishes, adding a luxurious touch to your meal with the subtle earthiness of mushrooms and fruity notes from the wine.

Ingredients

Scale

Meat and Stock Base

2 tbsp sunflower oil
500g chicken wings, chopped into pieces
Turkey backbone and neck, hacked into pieces
2 liters chicken stock (preferably fresh)

Vegetables and Herbs

1 onion, finely chopped
2 carrots, cut into small chunks
2 celery sticks, cut into small chunks
2 bay leaves
Small bunch thyme
30g dried porcini mushrooms
Pinch of golden caster sugar

Thickening and Flavor

100g plain flour
250ml Prosecco, plus a splash (optional for finishing)
Squeeze of lemon

Instructions

Brown the meat: Heat the sunflower oil in a large shallow saucepan or flameproof casserole dish until shimmering. Add the chopped chicken wings and turkey pieces. Brown them well over medium heat for about 20 minutes, allowing sticky bits to form on the pan for extra flavor.
Cook the vegetables and herbs: Add the finely chopped onion, carrot chunks, celery chunks, bay leaves, thyme, and dried porcini mushrooms to the pan. Sprinkle over a pinch of golden caster sugar and stir everything together. Reduce the heat slightly and brown the vegetables for another 10 minutes to concentrate their flavors.
Add the flour and Prosecco: Stir in the plain flour until well combined. Then pour in 250ml of Prosecco and simmer gently, stirring continuously, until the mixture reduces down into a thick paste.
Incorporate the stock and simmer: Gradually stir in the 2 liters of chicken stock while bringing the mixture to a boil. Scrape the bottom of the pan to loosen any browned bits. Skim off any scum that rises to the surface using a ladle. Reduce the heat and simmer steadily for 30 minutes, allowing the gravy to thicken and reduce by about one third.
Season and strain: Season the gravy with salt to taste and add a squeeze of lemon to brighten the flavor. Let the gravy cool slightly, then strain it through a fine sieve into a container to remove solids.
Store or reheat: Chill the strained gravy; it can be made up to three days in advance or frozen for up to three months. When ready to serve, reheat gently or pour into your turkey roasting tin to warm alongside the roasting juices. Optionally, if not serving to children, finish the gravy with a splash more Prosecco just before serving for extra sparkle and aroma.

Notes

Ask your butcher to chop the chicken wings and turkey backbone/neck to save prep time.
Using fresh chicken stock enhances the depth of flavor significantly compared to store-bought.
The sugar helps balance the earthiness of the porcini mushrooms and caramelizes the vegetables slightly.
Straining the gravy results in a smooth consistency, but you may leave it unstrained for a rustic texture.
This gravy freezes well; ensure it is fully cooled before freezing in airtight containers.
If avoiding alcohol, substitute Prosecco with additional chicken stock or white grape juice, noting a difference in flavor profile.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Category: Sauce
Method: Stovetop
Cuisine: British

Keywords: Prosecco gravy, mushroom gravy, poultry sauce, make-ahead gravy, wild mushroom sauce, chicken stock gravy, holiday gravy