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    Turkey Gravy 2

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    Turkey Gravy 2

    Nothing beats the taste of home-made gravy, rich with roasting juices and given extra depth with confit du vin (wine jelly).

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 6

    Ingredients

    • 1 tbsp plain flour
    • Juices from turkey roasting tin, with excess fat poured off
    • 400ml hot turkey or chicken stock, with excess fat removed
    • 1-2 tbsp Collection Gourmande Vin de Pays d'Oc Confit du Vin Cépage Cabernet-Sauvignon or redcurrant jelly
    • Salt and freshly ground black pepper

    Method

    1. Using a wooden spoon, stir the flour into the juices in the roasting tin, scraping and stirring to incorporate all the residue.
    2. Gradually pour in the hot stock. Place on the hob and bring to the boil, stirring constantly, until the gravy has thickened. Then stir in the confit du vin or redcurrant jelly until dissolved. Season to taste.

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    Cook's tips

    For a richer gravy, stir 2-3 tbsp red wine into the juices before adding the flour.

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