• Save to your scrapbook
  • Save to your scrapbook

    Turkey Gravy 2

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    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


    • 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


    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.

    Your recipe note

    Edit your recipe note

    Cook's tips

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


    Average user rating

    0 stars