Make-ahead Christmas recipe for 4 people, takes only 30 mins; recipe has turkey, turkey giblets, plain flour, dry white wine, chicken stock, thyme sprig, bay leaves and chestnut puree.
Turkey & chestnut gravy
Course: Make-ahead Christmas
Servings
4
servings
Prep time
10 mins
Ingredients
- Chicken Stock: 500ml chicken stock
- Plain Flour: 1 tbsp plain flour
- Turkey: pan juices from the turkey roasting tin or 2 tbsp goose fat or butter
- Thyme Sprig: 1 thyme sprig
- Dry White Wine: 200ml dry white wine
- Bay Leaves: 2 bay leaves
- Chestnut Puree: 3 tbsp chestnut puree
- Turkey Giblets: raw turkey giblets
Directions
- Once the turkey has cooked and is resting on a board, carefully pour the juices from the roasting tin into a large heatproof jug. Leave to settle, then pour all of the fat into a separate jug. Put 2 tbsp fat in a saucepan and carefully dispose of the rest. If you have lots of pan juices left after skimming the fat off, substitute this for some of the chicken stock. Alternatively, put the goose fat or butter in a saucepan.
- Put the saucepan with the fat in on the heat and add the giblets. Cook for 10 mins or until golden, then add the flour. Cook for 2-3 mins, then add the white wine and stir well. Pour in the chicken stock, then add the thyme and bay. Bring to the boil, then reduce the heat and simmer for 25-30 mins or until reduced by half, then stir in the chestnut puree.
- Strain the gravy into a jug, discard the herbs and giblets, season and serve with turkey.
