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Turkey Gravy

This tirkey giblet gravy can be made the day before serving and kept in the fridge.

Dish Details:


INGREDIENTS:

turkey neck and giblets
1 onion, chopped
1 carrot, chopped
1 stick celery, chopped
2 bay leaves
few sprigs fresh thyme
3 tbsp plain flour
gravy browning
salt and freshly ground black pepper


PREPARATION:
1. Place the turkey neck and giblets in a saucepan with the vegetables, herbs and 600ml cold water. Bring to a simmer, cover and cook for 30 minutes. Drain and reserve.

2. To make the gravy, pour 3 tbsp fatty juices from the turkey roasting tin into a pan and stir in the flour. Cook, stirring, for about 1-2 minutes until lightly browned.

3. Pour in the giblet stock and 150ml turkey juices (or wine) and bring to the boil, stirring. Add a llittle gravy browning, season to taste and simmer, uncovered, for 10 minutes.

You now have a delicious turkey gravy


PREP/COOK
INFORMATION:

Prep time: 1 hour Serves: 8

Source: Tesco magazine December 1999

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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