Sticky Port gravy

Sticky Port gravy

  • 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

Prep: 25 mins Cook: 1 hr, 30 mins


Serves 8
This full-flavoured, festive gravy can be made in advance - our secret ingredients of soy sauce and dried mushrooms add a deep hit of 'umami', or savouriness, to complement a roast

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal144
  • fat3g
  • saturates1g
  • carbs12g
  • sugars6g
  • fibre1g
  • protein9g
  • salt1.1g
Save to My Good Food
Please sign in or register to save recipes.


  • neck and giblets from your turkey
  • 4 chicken wings, chopped into pieces (or 8 chicken wings if you don’t have the turkey neck and giblets)
  • 2 onions, unpeeled and quartered



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

  • 1 carrot, unpeeled and roughly chopped



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

  • 2 celery sticks, roughly chopped
  • 1 garlic bulb, halved
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 tbsp clear honey
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp tomato purée
  • 50g plain flour
  • small handful dried mushrooms (optional – but nice)



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1 tbsp red wine vinegar or Sherry vinegar
  • 150ml port, Sherry or red wine
  • 1.2l chicken stock
  • 3 bay leaves
  • small bunch thyme


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


  1. Heat oven to 220C/200C fan/gas 7. Tip the turkey bits and/or chicken wings into a sturdy roasting tin with the onions, carrot, celery and garlic. Toss in the oil and spread out into a single layer. Place in the oven for 40 mins undisturbed – you want them the right side of just burnt, as this will give you lots of flavour.

  2. Remove the tin from the oven and mix in the honey, soy sauce and tomato purée. Toss everything together until all the bits are completely coated, then return to the oven for 10 mins until sticky and caramelised. Remove the tin from the oven again, sprinkle over the flour and dried mushrooms (if using) and return to the oven for a final 10 mins.

  3. If your roasting tin is flameproof, put it on a low flame, add the vinegar and sizzle for a moment. Pour in the Port and cook until you have a thick, glutinous paste mixed in with all the ingredients – it will look quite messy! Add the stock and herbs, bring to the boil and cook for 10 mins. (If your tin isn’t flameproof, add the vinegar, stir to loosen all the burnt bits from the tin, then tip into a saucepan to continue.)

  4. Turn off the heat and use a potato masher to mash everything to extract as much flavour out of it as you can. Carefully pass the contents through a sieve over another saucepan, pushing down on the contents of the sieve. Simmer the gravy until thick and glossy, then leave to cool. Can be chilled for up to 3 days or frozen for up to 2 months. Reheat the gravy and serve as it is, or add to the turkey roasting juices for even more flavour.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th Nov, 2018
Tried this and followed the recipe exactly as it says. Wonderful recipe. Easy and tasty. Will make again and freeze for Christmas. Best gravy recipe by far.
Uncle Norma's picture
Uncle Norma
22nd Dec, 2016
This is by a country mile THE best gravy I have ever experienced. It is worth the time and effort for special occasions. Glorious with Christmas dinner. 6 stars!
27th Dec, 2015
I don't remember anyone ever making any comment at all about my gravy, until this year! So good that I was instructed to serve it again Boxing Day with ham, without any additions!
25th Nov, 2015
Made this today to freeze for Christmas. I followed the recipe almost exactly, except for: Missed out the mushrooms - didn't have any Added probably at least half a pint more liquid, including a glass of wine at the deglazing the pan stage. It definitely needed more than the recipe stated. It looks and smells and tastes gorgeous - glossy and rich. Took 2 hours but nothing tricky. Wouldn't do it for every roast (we're having beef) but for a special occasion well worth it.
21st Dec, 2017
What is the most appropriate port you should use?
goodfoodteam's picture
23rd Dec, 2017
Thanks for your question. We'd suggest using a non-expensive one or whatever you already have.
20th Dec, 2015
Hello Looks perfect for Christmas. The recipe says 1.2l chicken stock is that 1.2 litres of stock. it seems a lot? Thank you
goodfoodteam's picture
22nd Dec, 2015
It is always better to have too much than not enough, and this recipe will give you a generous portion for 8 servings. By the time you have made it you will have less than you think as there will be some evaporation during to cooking process too. If you do have any over it can be frozen for another time. 
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?