Easy turkey gravy
- Jenny White
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Serves 8
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 5 out of 5.2 ratingsRate
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This simple gravy compliments delicately flavoured turkey meat and is quick enough to make at the last minute
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp plain flour
-
700ml turkey stock
-
2 tbsp marsala
(optional)
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Nutrition: per serving
- kcal95
- fat6g
- saturates1g
- carbs7g
- sugars1g
- fibre0g
- protein3g
- salt0.4g
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Method
-
step 1
Spoon all but about 4 tbsp turkey fat from the roasting tin, leaving behind as much of the turkey juices as possible. Set the tin over a low heat on the hob and stir the flour into the juices to make a paste.
-
step 2
Gradually add the turkey stock to the pan, scraping up any bits stuck to the bottom of the tin. Once all the stock has been added, keep stirring until the gravy comes to the boil, then add the Marsala, if using. Reduce the heat and simmer gently for 5 mins or until thickened to your liking.
Recipe from Good Food magazine, December 2014
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A star rating of 5 out of 5.2 ratings
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