Sunday, 18 December 2011

Homemade Turkey Gravy

This turkey gravy recipe is, literally, all gravy. Most of us don't often have the time to do this, but it isn't difficult at all and the results are very tasty indeed. If you're short of time you can make this in under half an hour using chicken stock.

Recipe complements of  Delicious Magazine

Serves 8

25g Butter
Turkey giblets (neck, heart and liver), rinsed
3 Celery sticks, roughly chopped
2 Carrots, roughly chopped
1 Onion, roughly chopped
3 Fresh bay leaves
8 Black peppercorns
3 tbsp Plain flour
150ml Dry white wine (I use double cream instead)

How to make turkey gravy. Melt the butter in a large pan over a medium heat. Add the giblets and vegetables and fry for 8 minutes, until golden.

Add the bay leaves, peppercorns and 1.5 liters water.

Bring to the boil and simmer for 1 hour.

Strain the stock into a jug - you should have around 600ml (I usually get about 1ltr) Set aside to cool slightly, then discard the fat from the surface.

Place the turkey's roasting tin on the hob over a medium-high heat. Add the flour and stir for 1 minute. Gradually stir in the wine, bring to the boil and reduce by half. Add the stock and any of the turkey's cooking juices and bring back to the boil.

I like to add the cream at this stage. Reduce to a simmer for 15 minutes, to thicken. Discard any scum from the surface, then season.

Keep hot, then strain to serve. Tip: If you don't want to make stock from the giblets, use 600ml- 1ltr chicken stock instead.

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