Jamie: Keep Cooking at Christmas
By Jamie Oliver
25 mins
Not Too Tricky
serves 12
About the recipe
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!
Recipe From
Ingredients
higher-welfare turkey giblets, and sticky bits from your cooked turkey
100ml port, optional
200g vac-packed or tinned chestnuts
2 tablespoons onion marmalade, optional
1 litre organic chicken stock
Top Tip
Save the skimmed turkey fat for next level soups, stews and roast potatoes, adding a handful of fresh thyme if you like for bonus flavour.
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.
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