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    Turkey Gravy

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    Turkey Gravy

    Traditionally, gravy is made in the roasting tin to capture the wonderful flavours in the juices and fat, but pouring these into a saucepan is easier.

    • Christmas
    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 6


    • 2 tbsp fat from the turkey tin
    • 1 tbsp plain flour
    • 3 tbsp port or red wine (optional)
    • 600ml fresh turkey stock or 2 x 300ml tubs Joubère Chicken Stock
    • Salt and pepper


    1. Put the fat and juices from the roasting tin into a saucepan and heat. Sprinkle in the flour and cook, stirring continuously, for a minute.
    2. Remove from the heat and stir in the port or red wine or a little of the stock. Return to the heat and gradually stir in the remaining stock. Bring to the boil, stirring.
    3. Simmer for 10 minutes until thickened. Season to taste.

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    Cook's tips

    If the gravy is lumpy simply sieve into a clean pan and reheat before serving.


    Average user rating

    3 stars