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Madeira gravy

Madeira gravy

A star rating of 3 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 8

A good gravy is an essential accompaniment for the festive meal. This one's enriched with Madeira (fortified wine)

  • Freezable (Stock only can be frozen)
Nutrition: per serving
HighlightNutrientUnit
kcal75
fat1g
saturates0g
carbs8g
sugars3g
fibre0g
protein5g
low insalt0.67g
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Ingredients

  • 200ml madeira
  • 3 tbsp plain flour
  • 600ml turkey or chicken stock , fresh or made with cubes
  • 2 tbsp wholegrain mustard
  • 200ml/7fl oz turkey juices, skimmed of all fat (make up with stock if you don't have enough; add it all if you have more)

Method

  • STEP 1

    Gradually mix the madeira into the flour until smooth. Heat the stock in a pan, then pour in the flour mixture and mustard, stirring until thickened. Chill until ready to serve, covering the surface with cling film to stop a skin forming. On the day, reheat in a pan with the turkey juices until bubbling.

RECIPE TIPS
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.

Recipe from Good Food magazine, December 2008

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A star rating of 3 out of 5.6 ratings
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