Smother your Christmas turkey and roast spuds with this delicious turkey gravy recipe. Sure to delight all the senses, this yummy condiment adds the perfect touch to the Christmas Lunch or Dinner.
Serves 8
Cooking time: 10 mins
What You’ll Need:
For the turkey stock:
- Reserved giblets from the turkey
- 1 onion, quartered
- 1 carrot, cut into chunks
- 1 stick celery, cut into chunks
- 3 fresh bay leaves
- 4 fresh parsley stalks
- 6 black peppercorns
For the gravy:
- 2 tbsp plain flour
- 750ml turkey stock (above) or chicken stock, or a combination of both
- 100ml red or white wine
What To Do:
- Place the giblets into a pan with 1.5 litres cold water. Slowly bring to the boil (skim off any foam with a slotted spoon).
- Add the remaining stock ingredients, then cover and simmer for 30 minutes. Remove the lid and simmer until reduced by half. Strain through a sieve, cool, then cover and chill in the fridge overnight.
- To make the gravy, bring the stock to the boil, then remove from the heat. While the turkey is resting, spoon the fat from the tin, leaving the dark juices behind. On the hob, heat the roasting tin and bring to a simmer, stir in the flour and incorporate all those sticky bits from the bottom. Cook for 2-3 minutes, stirring continuously.
- Remove from the heat and stir in 2 ladlefuls of the stock. Return to the hob and cook over a low heat for 2 minutes, then gradually add the remaining stock and wine. Bring to the boil, stirring constantly, until thickened. Simmer gently for 5 minutes, season to taste then strain into a warm jug and serve.
Recipe from waitrose.com
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