You can make the gravy in advance and then cook/reheat when needed
(4 votes)
Cook: 2 Hours 30 Mins
Serves: 8
Price: 8p per serving
Nutritional Information
Each 102g serving contains
Energy
352kj
84kcal
352kj
84kcal
4%
Fat
1.8g
1.8g
Low
3%
3%
Saturates
0.3g
0.3g
Low
1%
1%
Sugars
3.2g
3.2g
Low
4%
4%
Salt
0.7g
0.7g
Med
11%
11%
of your reference intake.
Typical energy values per 100g:
345kj/82kcal
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
1
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.
2
Add 700ml water and partially cover with a lid. Simmer for 2 hours, skimming the surface occasionally. Strain, skim and refridgerate.
3
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.
4
Transfer these to a pan, using a wooden spoon to make sure you include all the bits of meat stuck to the tin.
5
Stir in flour to make a smooth paste. Cook over a low heat for half a minute whisking with a wire whisk.
6
Add the stock and redcurrant jelly. Bring to the boil, whisking all the time, and simmer for 3 minutes.