Waitrose and Partners
  • Serves6
  • CourseAccompaniment
  • Prepare15 mins
  • Cook2 hrs 40 mins
  • Total time2 hrs 55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 400g chicken wings
  • 1 giblets from the turkey (excluding liver and heart)
  • 1 large onion, halved (unpeeled)
  • 2 carrots, cut into chunks
  • 2 celery sticks, cut into chunks
  • 2 bouquet garni sachets
  • ¼ x 25g flat leaf parsley
  • 10 black peppercorns
  • 1 tsp salt
  • 100ml Marsala wine
  • 4 tbsp plain flour
  • 2 tsp pomegranate molasses


  1. Put the wings and giblets in a large pan with 1.5 litres cold water. Bring to the boil; skim off any scum. Add the onion, carrots, celery, bouquet garni, parsley, peppercorns and salt. Bring back to the boil then turn down and simmer, covered, for 2 hours.

  2. Strain the stock into a large measuring jug (you should have about 1 litre). Pour as much fat as possible from the turkey tin into a separate jug, leaving behind the meat juices. Put the tin over a low heat and add the marsala, scraping up any bits from the bottom with a wooden spoon. Let the alcohol cook off for a couple of minutes, then remove from the heat.

  3. Scoop about 4 tbsp of the turkey fat into a saucepan and beat in the fl our. Cook over a low heat for 2 minutes, then start adding the stock gradually, making sure it’s incorporated before adding more. Once all the stock has been added, add the juices from the turkey tin and the pomegranate molasses. Cook the gravy over a low-medium heat for 20-30 minutes until it has thickened to your desired consistency. Season, if needed, then serve.


Typical values per serving when made using specific products in recipe


587kJ/ 141kcals



Saturated Fat












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