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    Nigella Lawson's Traditional Turkey Gravy

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    Nigella Lawson's Traditional Turkey Gravy

    Not everyone likes the idea of a gravy thickened with liver, but I've never met someone who hasn't liked eating it. But leave it out if you like.

    • Preparation time: 2 hours for the stock
    • Cooking time: 15 minutes
    • Total time: 2 ¼ hours, including the stock 60 minutes 60 minutes 15 minutes

    Serves: 8


    • Giblets from the turkey
    • 4 black peppercorns
    • 1 bouquet garni
    • 1 onion, peeled and halved
    • 1 carrot, peeled and quartered
    • 1 stick of celery, chopped
    • 1-2 rashers bacon, chopped
    • 1.5 litres water
    • 1 tsp salt
    • 2 tbsp plain flour
    • 15g butter
    • 2 tbsp Marsala


    1. Make the stock: put the giblets (not the liver) in a pan with the peppercorns, bouquet garni, onion, carrot, celery and bacon, cover with the water and sprinkle over the salt. Bring to the boil, cover, lower the heat and simmer for a couple of hours. Strain into a jug. Set aside if you're doing this in advance, or get on with the next stage, which takes place when the turkey's resting.
    2. Skim the fat from the roasting tin and discard. Pour off most of the juices into a jug, leaving about 2 tbsp in the tin. Put the tin on a low heat. In a bowl, mix the flour gradually with 4 tbsp of the juices poured from the pan. When it's a smooth paste, stir it back into the pan. Cook for a couple of minutes, scraping up any bits from the bottom, making sure the pan's not so hot it burns. Still stirring, gradually pour in 800ml of the stock, more if it seems thick, bearing in mind you may be adding the liver. Leave the gravy cooking gently, stirring occasionally.
    3. Meanwhile, melt the butter in a small pan, toss the liver in it for 1-2 minutes, then remove and chop finely. Add to the gravy with the Marsala, cook for a few minutes, then serve.

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