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500ml Cooks’ Ingredients Chicken Stock or Turkey Stock
1 tbsp plain flour
Juices from turkey roasting tin, excess fat removed
3 tbsp port or red wine (optional)
1–2 tbsp redcurrant jelly
1. Place the stock in a pan and bring to the boil. Meanwhile, when the turkey is cooked, transfer it onto a warm platter and allow to rest. Drain the excess fat from the roasting tray, then stir the flour into the remaining meat juices in the roasting tin, scraping up and mixing in all the sediment.
2. Gradually pour in the hot stock and the port or wine. Place on the hob and bring to the boil, stirring constantly, until the gravy has thickened. Then stir in the redcurrant jelly until dissolved. Season to taste.
Cook's tipGet ahead: cool, then freeze in an airtight container for up to 1 month. Defrost thoroughly before reheating until simmering and piping hot.
Typical values per serving:
This recipe was first published in Thu Dec 08 10:32:00 GMT 2016.