This Scottish-inspired whisky gravy is an ideal match for our haggis-stuffed turkey. See our Scottish menu.
Ingredients
- 2 tbsp plain flour
- Small handful fresh thyme
- 1 fresh bay leaf
- 50ml whisky
- 500ml fresh turkey or chicken stock
Method
- 1. While the turkey rests, spoon all but 2 tbsp of the fat from the roasting tin and discard. Place the tin over a low heat, stir the flour into the fat that’s left and cook for 2 minutes, stirring and scraping to incorporate the bits from the bottom of the tin.
- 2. Stir in the herbs and whisky and cook for 2-3 minutes. Gradually add the stock, stirring, until smooth. Add the juices from the rested turkey, season, and strain into a jug to serve.
Nutritional info
Per serving: 40kcals, 0.6g fat (0.1g saturated), 2.8g protein, 3.5g carbs, 0.2g sugar, 0.3g salt
Chef's tip
This Scottish-inspired whisky gravy is an ideal match for our haggis-stuffed turkey. See our Scottish menu.