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Homemade Turkey Gravy with Sherry
0Recipe and Image Totally Traditional Turkeys (www.totallytraditionalturkeys.co.uk)
Serve with the Christmas roast for a really traditional feast.
Homemade Turkey Gravy with SherryIngredients
- For the stock:
- Giblets from a Totally Traditional Turkey
- 1 onion, cut into quarters
- 2 carrots, cut into chunks
- 1 stick of celery, cut into chunks
- 1 fresh bay leaf
- 3 sprigs of parsley
- 1 sprig of thyme
- 5 black peppercorns
- To finish the gravy:
- 1 tsp redcurrant jelly
- 750ml of Totally Traditional Turkey giblet stock
- 100ml sherry
- 2 tbsp of plain flour
Method
- Preheat oven to 400°F/200°C/Gas 6. Wash the giblets in cold water, place in a large pan with 1.5 litres of cold water. Bring to the boil and removed any scum of the top of the water with a slatted spoon. Then add the rest of the ingredients, cover and simmer for 40 minutes.
- Uncover the pan and simmer for a further 20-30 minutes or until the stock has reduced by half. Remove from the heat and strain into a bowl, leave to cool, cover and place in the fridge or use immediately.
- To make the gravy, bring the stock back to the boil and remove from the heat.
- When the turkey is cooked pour off the fat from the roasting juices, place the tin on the hob, whisk in the flour and place over a low heat and cook the flour mixture making sure you have scrapped up all the meaty sticky bits, on the bottom of the tin and stir constantly. After 2 minutes, remove from the heat and whisk in the turkey giblet stock and redcurrant jelly, bring slowly to the boil, stirring constantly.
- Add the sherry and cook for a further 3 minutes, stirring constantly. Season to taste add a little more sherry if you want and then strain into a warm jug and serve. Any leftover turkey sherry gravy can be frozen. The giblet stock can be made 2 days before required.