- December 2011
- Serves 8-10 people
- Takes 30 minutes to make, 1 hour to cook
Get-ahead and make this gravy recipe in advance to avoid added stress on Christmas Day.
- 5.5g (1.3g saturated)
- 7.4g (2.3g sugars)
For 8 servings
- 1 large onion, chopped into large dice
- 1 large carrot, chopped into large dice
- 2 celery sticks, chopped into large dice
- 3 large garlic cloves, skins on
- 3 fresh thyme sprigs
- 3 streaky bacon rashers, chopped
- 2 tbsp oil
- 3½ tbsp plain flour
- 200ml dry white wine
- 1 litre good quality chicken stock, hot, plus extra (optional)
- Preheat the oven to 200°C/fan180°C/gas 6. Tumble the vegetables, garlic, thyme and bacon into a large roasting tray, drizzle over the oil, season lightly and toss to coat. Roast in the oven for 30 minutes or until softened and golden.
- Remove from the oven, squeeze the garlic cloves from their skins and, with a potato masher, mash and squash the vegetables, breaking them up as much as you can. Spoon into a large saucepan and place on the hob over a medium heat.
- Stir through the flour, then cook for a couple of minutes, stirring continuously. Pour over the wine, stir in, then bubble until reduced by half. Pour over the hot stock and 500ml hot water, bring to the boil, then lower the heat slightly and bubble for 20 minutes. Pass through a sieve into a large jug (discard any solids) and season to taste. Allow to cool, then store in the fridge, covered, until needed.
- While the turkey is resting, remove most of the fat from the juices in the roasting tin using a turkey baster, then place the tin over the heat. Pour in the gravy base, scraping the bottom of the tin with a wooden spoon to release and dissolve all the lovely crispy bits. Taste and adjust the seasoning, adding more stock if needed. Strain into a warmed gravy boat to serve.
Make the gravy up to the end of step 3. Keep it covered in the fridge for up to 2 days or freeze in a sealable plastic container for up to 1 month. Defrost fully before continuing.
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