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750ml turkey stock or chicken stock, or a combination of both
2 tbsp plain flour
Juices from turkey roasting tin, with the excess fat poured off
100ml red or white wine
1 Bring the stock to the boil, then remove from the heat. While the turkey is resting, spoon off the fat from the tin, leaving the dark juices behind. Place the tin over a medium heat bring to a simmer, then stir in the flour incorporating all the sticky bits from the bottom. Cook for 2-3 minutes, stirring continuously.
2 Remove from the heat and stir in 2 ladlefuls of the stock. Return to the hob and cook over a low heat for 2 minutes, then gradually add the remaining stock and wine. Bring to the boil, stirring until thickened. Simmer gently for 5 minutes, season to taste then strain into a warm jug.
Typical values per serving:
This recipe was first published in Thu Nov 09 10:36:00 GMT 2017.