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Turkey & chestnut gravy in a gravy boat

Turkey & chestnut gravy

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make this rich turkey and chestnut gravy to accompany your Christmas dinner. If you use goose fat or butter, it can be made ahead, chilled and frozen

  • Freezable
Nutrition: Per serving


  • pan juices from the turkey roasting tin or 2 tbsp goose fat or butter
  • raw turkey giblets
  • 1 tbsp plain flour
  • 200ml dry white wine
  • 500ml chicken stock
  • 1 thyme sprig
  • 2 bay leaves
  • 3 tbsp chestnut purée


  • STEP 1

    Once the turkey has cooked and is resting on a board, carefully pour the juices from the roasting tin into a large heatproof jug. Leave to settle, then pour all of the fat into a separate jug. Put 2 tbsp fat in a saucepan and carefully dispose of the rest. If you have lots of pan juices left after skimming the fat off, substitute this for some of the chicken stock. Alternatively, put the goose fat or butter in a saucepan.

  • STEP 2

    Put the saucepan with the fat in on the heat and add the giblets. Cook for 10 mins or until golden, then add the flour. Cook for 2-3 mins, then add the white wine and stir well. Pour in the chicken stock, then add the thyme and bay. Bring to the boil, then reduce the heat and simmer for 25-30 mins or until reduced by half, then stir in the chestnut purée.

  • STEP 3

    Strain the gravy into a jug, discard the herbs and giblets, season and serve with turkey.

Recipe from Good Food magazine, November 2017

Goes well with


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