- Turkey giblets
- 1 bay leaf, 1 carrot, 1 onion, sprigs of parsley and thyme
- 650ml stock
- 2 tbsp redcurrant jelly
- 3 tbsp flour
The day before, remove the giblets from the turkey. Put them all (except the liver) in a pan with bay leaf, carrot, onion (halved) and a few sprigs of parsley and thyme.
Add 700ml water and partially cover with a lid. Simmer for 2 hours, skimming the surface occasionally. Strain, skim and refridgerate.
On Christmas Day, measure 650ml of your stock or dissolve a stock cube in 600ml hot water. Drain the fat from the roasting tin, leaving about 6 tbsp meat juices.
Transfer these to a pan, using a wooden spoon to make sure you include all the bits of meat stuck to the tin.
Stir in flour to make a smooth paste. Cook over a low heat for half a minute whisking with a wire whisk.
Add the stock and redcurrant jelly. Bring to the boil, whisking all the time, and simmer for 3 minutes.