Christmas turkey gravy
Item 1 of 1
Dominic Chapman serves up the ultimate gravy recipe for your Christmas roast, from his recipe for roast turkey with all the trimmings. The pan juices from the meat are key here - they impart a meaty richness that adds depth and will save you from the dreaded bland, watery gravy that must be avoided at all costs.
First published in 2015
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Ingredients
Metric
Imperial
- roasting pan juices
- 1 carrot, chopped
- 1 onion, chopped
- 1 celery stick, chopped
- 1 garlic clove
- 10g of thyme
- 500ml of red wine
- 1000ml of chicken stock
- 500ml of veal stock
- 50g of butter
- salt
- pepper
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Method
1
To make the gravy, pour all excess fat from the roasting tray into a large pan, then add the carrots, celery, onion, garlic and thyme and cook until caramelised. Add the red wine, reduce, then add chicken and veal stock and reduce by 2/3
- roasting pan juices
- 1 carrot, chopped
- 1 onion, chopped
- 1 celery stick, chopped
- 1 garlic clove
- 10g of thyme
- 500ml of red wine
- 1000ml of chicken stock
- 500ml of veal stock
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