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Gravy for the Christmas turkey

Gravy for the Christmas turkey

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Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

This simple recipe uses white wine for a pale, light gravy, but it can also be made with red wine or Port for a richer flavour

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal123
fat8g
saturates3g
carbs9g
sugars0g
fibre1g
protein6g
low insalt0.24g
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Ingredients

  • 1 tbsp flour
  • 200ml white wine or red wine
  • 600ml chicken stock

Method

  • STEP 1

    Pour away any excess fat from the turkey roasting tin but keep the onion halves (if using our Roast turkey with citrus butter recipe). Set the tin over a medium heat, then sprinkle over the flour. Stir with a wooden spoon and cook for 2 mins, turning the onion over in the mixture to extract the flavour.

  • STEP 2

    Slowly stir in the wine and stock, adding any juices from the resting turkey. Bring to the boil, scraping the bits from the bottom, then simmer over a low heat for 15 mins. Sieve and season before serving alongside your Christmas turkey.

Goes well with

Recipe from Good Food magazine, December 2010

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Overall rating

Rating: 4 out of 5.5 ratings
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