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Turkey gravy in boat in table

Proper turkey gravy

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A star rating of 3.4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 generously

This simple Christmas gravy can be made a few days ahead or you can freeze it for up to a month

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal102
fat2g
saturates1g
carbs9g
sugars3g
fibre2g
protein11g
low insalt0.5g
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Ingredients

  • 2 chopped onions
  • 1 large carrot, chopped
  • turkey neck (optional)
  • 1.3l turkey or chicken stock
  • 3 tbsp plain flour
  • 5 tbsp white wine or water

Method

  • STEP 1

    Put the onions and carrot in a large pan with the turkey neck (optional). Pour in stock and simmer for 1 hr. Strain to remove the vegetables and turkey, then return the liquid to the pan. (For a textured gravy, remove the turkey and, using a stick blender, blitz carrot and onion into the stock until very smooth.)

  • STEP 2

    Blend the flour with the white wine or water, then blend this into the stock, stirring over the heat until thickened. Cool, then chill. Will keep for several days or freeze for 1 month. Thaw in the fridge a day ahead. Heat in a pan until piping hot, then add the juices from the turkey and season to taste.

Goes well with

Recipe from Good Food magazine, January 2012

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Overall rating

A star rating of 3.4 out of 5.3 ratings
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