Proper turkey gravy
This simple Christmas gravy can be made a few days ahead or you can freeze it for up to a month
Difficulty and servings
Serves 8 generously
Preparation and cooking times
Prep 10 mins
Cook 1 hr 15 mins
- Put the onions and carrot in a large pan with the turkey neck (optional). Pour in stock and simmer for 1 hr. Strain to remove the vegetables and turkey, then return the liquid to the pan. (For a textured gravy, remove the turkey and, using a stick blender, blitz carrot and onion into the stock until very smooth.)
- Blend the flour with the white wine or water, then blend this into the stock, stirring over the heat until thickened. Cool, then chill. Will keep for several days or freeze for 1 month. Thaw in the fridge a day ahead. Heat in a pan until piping hot, then add the juices from the turkey and season to taste.
PER SERVING
102 kcalories, protein 11.0g, carbohydrate 9.0g, fat 2.0 g, saturated fat 1.0g, fibre 2.0g, sugar 3.0g, salt 0.5 g
Recipe from Good Food magazine, January 2012.
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http://www.bbcgoodfood.com/recipes/1837662/
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Ingredients
- 2 chopped onions
- 1 large carrot , chopped
- turkey neck (optional)
- 1.3l turkey or chicken stock
- 3 tbsp plain flour
- 5 tbsp white wine or water
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Orange & tarragon roast turkey
Roasting your Christmas turkey with a flavoured butter locks in moisture for a zesty, juicy finish ready to garnish with trimmings
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Difficulty and servings
Serves 8 generously
Preparation and cooking times
Prep 10 mins
Cook 1 hr 15 mins
Ingredients
- 2 chopped onions
- 1 large carrot , chopped
- turkey neck (optional)
- 1.3l turkey or chicken stock
- 3 tbsp plain flour
- 5 tbsp white wine or water
PER SERVING
102 kcalories, protein 11.0g, carbohydrate 9.0g, fat 2.0 g, saturated fat 1.0g, fibre 2.0g, sugar 3.0g, salt 0.5 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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28 December 2011
RUTH rated and commented on this recipe
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