Recipes
Rich turkey gravy
Supercharging your stock with veg, white wine and Marmite is the secret to the greatest gravy
Supercharging your stock with veg, white wine and Marmite is the secret to the greatest gravy
(4 votes)
Cook: 1 Hour 30 Mins
Serves: 14
Price: 34p per serving
Nutritional Information
Each 120g serving contains
Energy
156kj
37kcal
156kj
37kcal
2%
Fat
1.0g
1.0g
Low
1%
1%
Saturates
0.1g
0.1g
Low
1%
1%
Sugars
1.3g
1.3g
Low
1%
1%
Salt
0.43g
0.43g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
130kj/31kcal
Typical energy values per 100g:
130kj/31kcal
Ingredients
4 shallots, peeled
2 carrots, chopped
Turkey neck, from the reserved giblets
1.2L chicken stock
100ml white wine (or water)
1tbsp Marmite
Pan juices, reserved from the turkey
3tbsp flour
Method
1
Put all the ingredients except the pan juices and flour in a pan. Simmer for 1 hr 15 mins.
2
Strain, then discard the neck. Purée the veg then return to the pan.
3
Skim the fat from the turkey roasting tin and discard. Add the pan juices to the gravy.
4
Mix the flour with 3tbsp water, stir into the gravy and simmer until thick.
5
TOP TIP: If your gravy has a shiny layer of grease, remove the pan from the heat and let it sit for 5 mins. Use a metal serving spoon to skim the fat from the surface, then bring it back to the boil.