Make-ahead Prosecco & wild mushroom gravy 2016

Make-ahead Prosecco & wild mushroom gravy

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Prep: 40 mins Cook: 1 hr, 10 mins

More effort

Serves 8 - 10

Add some sparkle to this rich gravy in the form of a dash of Prosecco, to intensify the flavour. Get ahead of the game and make your gravy in advance

Nutrition and extra info

  • Freezable
  • Nut-free

Nutrition: per serving (8)

  • kcal175
  • fat5g
  • saturates1g
  • carbs13g
  • sugars3g
  • fibre2g
  • protein12g
  • salt0.7g
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Ingredients

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 500g chicken wings, chopped into pieces (you can ask your butcher to do this for you)
  • turkey backbone and neck, hacked into pieces
    Turkey

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, cut into small chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 celery sticks, cut into small chunks
  • 2 bay leaves
  • small bunch thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 30g dried porcini
  • pinch of golden caster sugar
  • 100g plain flour
  • 250ml Prosecco, plus a splash (optional)
    Prosecco

    Prosecco

    proh-sekk-oh

    Bubbling Prosecco is now one of the UK’s most popular alcoholic drinks. Not all varieties…

  • 2l chicken stock (preferably fresh)
  • squeeze of lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Heat the oil in a large shallow saucepan or flameproof casserole dish. When it’s shimmering, add the wings and the turkey pieces, and spend a good 20 mins browning them well in the oil – sticky bits of meat in the pan will add flavour.

  2. Tip in the vegetables, herbs and porcini, scatter over the sugar and stir everything in. Turn down the heat and brown the vegetables for another 10 mins. Stir in the flour, then pour in the Prosecco and simmer down to a paste.

  3. Stir in the stock and bring to the boil, scraping the bottom of the pan as you stir. Skim any scum off with a ladle and simmer steadily for 30 mins until thickened and reduced by about a third. Season to taste with salt and stir in a squeeze of lemon. Leave to cool slightly, then strain through a sieve into a container and chill. Can be made three days ahead, or frozen for up to three months.

  4. On the day, simply reheat or pour into the turkey roasting tin and reheat with the roasting juices. If not serving to children, finish with a splash more Prosecco just before serving, if you like.

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