The perfect accompaniment to the roast turkey with Italian sausage and chestnut stuffing.
Ingredients
- 1 tbsp sunflower oil
- Giblets from the turkey (see recipe for Roast turkey with Italian sausage and chestnut stuffing)
- 4 large shallots, sliced
- 1 large garlic clove, sliced
- 1 large carrot, sliced
- 2 celery stalks, sliced
- 50g chestnut mushrooms, wiped clean then sliced
- 2 fresh bay leaves
- 6 black peppercorns
- 25g butter
- 25g plain flour
- Cooking juices from the turkey (see recipe for Roast turkey with Italian sausage and chestnut stuffing)
- The porcini mushroom soaking liquor (see recipe for Roast turkey with Italian sausage and chestnut stuffing)
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Method
- 1. To make the stock, heat the oil in a large, heavy-based saucepan, add the giblets and fry over a high heat for 3-4 minutes, until well browned. Add the shallots, garlic, carrot and celery and fry for another 8 minutes, until they are well browned. Add the sliced chestnut mushrooms and cook for another 2 minutes. This all helps to give your gravy a good colour. Add the bay leaves, peppercorns and 1.2 litres of water, bring to the boil and leave to simmer, uncovered, for 1 hour. Strain the stock into a measuring jug and discard the solids. You should have about 600ml. If not, boil rapidly until reduced to this amount, and set aside until needed.
- 2. Melt the butter in a clean pan, add the flour and cook for 1 minute. Gradually add the turkey cooking juices, the porcini mushroom soaking liquor and the giblet stock. Bring to the boil and simmer rapidly until reduced to a well-flavoured gravy. Season to taste and serve hot.
Nutritional info
Per serving: 57kcals, 3.2g fat (1.8g saturated), 3.5g protein, 4.9g carbs, 0.3g sugar, 0.4g salt