Chestnut gravy

Name: Chestnut gravy
Total time: 25 min
Yield: 12
Ingredients: higher-welfare turkey giblets and sticky bits from your cooked turkey; 100 ml port optional; 200 g vac-packed or tinned chestnuts; 2 tablespoons onion marmalade optional; 1 litre organic chicken stock

Port & onion marmalade

“Roasting the giblets with your turkey will give you the best gravy and this one, made with five super-simple flavour bombs, is so easy you can do it on the day. Instead of flour, I’ve used chestnuts to thicken it, which gives the most incredible flavour, plus a generous splash of port for extra festive flare – it doesn’t get more Christmassy than that! ”

Serves 12

Cooks In25 minutes

DifficultyNot too tricky

Christmas Keep cooking and carry on

Nutrition per serving

Calories 71 4%
Fat 1.1g 2%
Saturates 0.1g 1%
Sugars 2.3g 3%
Salt 0.1g 2%
Protein 3.9g 8%
Carbs 9.8g 4%
Fibre 0.1g -

Of an adult's reference intake

Jamie: Keep Cooking at Christmas

By Jamie Oliver

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Ingredients

higher-welfare turkey giblets , and sticky bits from your cooked turkey
100 ml port , optional
200 g vac-packed or tinned chestnuts
2 tablespoons onion marmalade , optional
1 litre organic chicken stock

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Jamie: Keep Cooking at Christmas

By Jamie Oliver

Tap For Ingredients

Method

Skim away about three-quarters of the fat from the surface of your turkey tray until you’re left with the good sticky bits (see tip). Place the tray on the hob over a high heat and bring to the boil.
Add the port, if using, let it cook away for a few minutes, then crumble in the chestnuts. Scrape up all the sticky bits from the base and sides of the tray, then add the stock and marmalade, if using, and give everything a good mash. Pour in 500ml of boiling water, bring back to the boil, then reduce the heat to low and simmer gently for 20 minutes or until thickened and reduced to your desired consistency, stirring occasionally.
Pour the gravy through a coarse sieve into a pan, pushing all the goodness through with the back of a spoon. Add any resting juices from the turkey and keep warm over a low heat until you’re ready to serve.