Homemade gravy

Homemade gravy

You can make the gravy in advance and then cook/reheat when needed

By , 21 September 2015
Homemade gravy
  • Ready in: 150 mins
  • Serves: 8
  • Price: 8p per serving
Nutritional Info
Each 102g serving contains
  • Energy 352KJ 84KCAL
    4%
  • Fat low
    1.8g
    3%
  • Saturates low
    0.3g
    1%
  • Sugars low
    3.2g
    4%
  • Salt med
    0.7g
    11%
of your reference intake.
Typical energy values per 100g: 345kJ/82kcal.
Ingredients
  • Turkey giblets
  • 1 bay leaf, 1 carrot, 1 onion, sprigs of parsley and thyme
  • 650ml stock
  • 2 tbsp redcurrant jelly
  • 3 tbsp flour
Method
  • 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.