- January 2010
- Serves 8
- Ready in 15 minutes
This Scottish-inspired whisky gravy recipe is an ideal match for our haggis-stuffed turkey.
Or, serve it as part of a knockout Scottish-inspired menu.
- 0.6g (0.1g saturated)
- 3.5g (0.2g sugar)
- 2 tbsp plain flour
- Small handful fresh thyme
- 1 fresh bay leaf
- 50ml whisky
- 500ml fresh turkey or chicken stock
- 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.
- 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.
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