The gravy

Categories: December

Ingredients

• 25g butter
• turkey giblets, rinsed (or 600ml chicken stock)
• 3 celery sticks, roughly chopped
• 2 carrots, roughly chopped
• 1 onion, roughly chopped
• 3 fresh bay leaves
• 8 black peppercorns
• 3 tbsp plain flour
• 150ml dry white wine

Directions

1. Melt the butter in a large pan over a medium heat. Add the giblets (or stock) and vegetables and fry for 8 minutes, until golden. Add the bay leaves, peppercorns and 1.5 litres water. Bring to the boil and simmer for 1 hour.

2. Strain the stock into a jug – you should have around 600ml. Set aside to cool slightly, then discard the fat from the surface.
3. Place the turkey’s roasting tin on the hob over a medium-high heat. Add the flour and stir for 1 minute. Gradually stir in the wine, bring to the boil and reduce by half. Add the stock and any of the turkey’s cooking juices and bring back to the boil. Reduce to a simmer for 15 minutes, to thicken. Discard any scum from the surface, then season. Keep hot, then strain to serve.

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