Turkey gravy

House Beautiful (UK) - - Delicious Recipes -

SERVES 8

25g plain flour

600ml stock

150ml port

2tbsp red­cur­rant jelly Salt and freshly ground

black pep­per

1 Pour off the turkey juices into a bowl or jug. Spoon off 2tbsp turkey fat, which will be float­ing at the top, into the same un­washed roast­ing tin. Dis­card re­main­ing fat from the juices.

2 Put the tin over a medium heat and add the flour. Cook for about 1min, stir­ring well to scrape any sed­i­ment from the tin. Grad­u­ally pour in the stock and port and whisk well. Add the red­cur­rant jelly, bring to the boil, then sim­mer for 2-3min.

3 Add the skimmed juices from the roast turkey and ad­just the sea­son­ing. Strain into a warmed gravy boat to serve.

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