Christmas bread sauce
- December 2009
- Serves 8
- Takes 5 min to make, 20 min to cook, plus infusing
Bread sauce is a brilliant addition to a poultry roast or Christmas lunch. This recipe can be frozen, so you can make it in advance and save time on the day.
Want something a little different? How about this sourdough bread sauce?
- 8.4g (5.2g saturated)
- 15.5g (3.6g sugars)
- 1 large onion, halved
- 8 cloves
- 600ml full-fat milk
- 5 black peppercorns
- 2 fresh bay leaves
- 125g fresh white breadcrumbs
- 50g butter
- Grated fresh nutmeg
- Stud the onion with the cloves and place in a medium saucepan with the milk, peppercorns and bay leaves. Bring to the boil, then turn down the heat and simmer for 5 minutes.
- Remove from the heat, then leave to infuse for an hour or so. Strain and discard the flavourings. Pour the milk into a pan with the breadcrumbs and simmer for 5 minutes. Just before serving, beat in the butter, season with salt and black pepper and the nutmeg to taste. Spoon into a bowl and serve with the turkey.
To freeze: cool the completed sauce and freeze in a sealed container. Defrost fully before warming through over the gentlest of heats, adding a splash of double cream if the sauce is too thick.
Rate & review
Or, how about...?
Baked pork, almond and marsala stuffing with bread sauce topping
The lovechild of stuffing and bread sauce. You can make this recipe as a side...