A good gravy is an essential accompaniment for the festive meal. This one's enriched with Madeira (fortified wine)
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How to make stock for the gravy
If you are doing this the day before, brown the raw turkey giblets in 1 tbsp olive oil, then add 2 roughly chopped onions, a carrot and a bay leaf. Pour over 2 litres of water, then leave to simmer for 1 hr. Strain off the giblets and veg, then chill until needed. If you like to get ahead, use the carcass left over from a roast chicken instead of the giblets – no need to brown it first.