On Christmas Day boil up the giblets while the turkey’s in the oven. Then the gravy’s a last-minute thing – only use a little roux, as it shouldn’t be too thick.
Ingredients
- 1 tbsp vegetable oil
- Giblets, from the turkey
- 1 small onion, quartered
- 1 large carrot, thickly sliced
- 2 celery sticks, thickly sliced
- 2 bay leaves
- Few black peppercorns
- 25g butter
- 25g plain flour
Method
- 1. Heat a little vegetable oil in a large heavy-based saucepan over a high heat and brown the giblets for a few minutes. Add the vegetables, bay leaves and peppercorns and enough cold water to cover. Bring to the boil then simmer for 1 hour. Cool, strain into a bowl and chill for up to 2 days.
- 2. When the turkey is cooked, remove to a dish and keep warm. Spoon off the fat from the tray, but not the juices at the bottom. Pour 800ml hot stock into the tray and whisk to remove all the meaty bits on the tin.
- 3. Strain the gravy into a saucepan, bring to the boil and reduce for a few minutes. Season. To thicken, make a roux by melting the butter into the flour in a pan over a medium heat for 2 minutes. Gradually whisk 2 tsp of the roux into the gravy. Serve with the roast turkey and the sides.
Nutritional info
Per serving (based on 6): 88kcals, 6.4g fat (2.7g saturated), 5.6g protein, 4.2g carbs, 0.3g sugar, 0.7g salt