Jamie drizzling honey on top of a fig tart

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Christmas Day gravy

Christmas Day gravy

Finished with a splash of booze

Christmas Day gravy

40 mins
Not Too Tricky

serves 12

About the recipe

Putting a vegetable trivet under your turkey as it roasts will give you the most incredible flavour base and head start on delicious gravy.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Ingredients

1 x veg trivet (see Jamie’s easy turkey recipe)

2 heaped tablespoons plain flour

1.5 litres organic chicken stock

optional: 1 splash of red wine, vin santo, sherry or port

optional: 1 tablespoon cranberry or redcurrant jelly

Method

  1. The first step is done – your amazing veg and giblet trivet from roasting the turkey. Start by angling the tray and using a spoon to skim away about three-quarters of the excess fat (you can keep this for another day).
  2. Place the tray on a medium heat on the hob and stir in the flour with a wooden spoon, scraping up all the sticky bits from the base and sides of the tray.
  3. Once combined, pour in the stock, or you can even use cooking water you’ve saved from your veggies. Bring to the boil, then leave to simmer gently for about 30 minutes, or as long as it needs to get to the consistency you desire. As it simmers, if any fat or foam rises to the surface, simply skim it away.
  4. If you want to add extra flavour, a swig of red wine, Vin Santo, sherry or port will work a treat. I also like to add a spoonful of jam or jelly for a touch of sweetness.
  5. When you’ve reached the consistency you want, pour the gravy through a coarse sieve into a saucepan, pushing all that goodness through with the back of a ladle, then keep warm over a low heat until you’re ready to serve.

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