Turkey Gravy
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
Directions:
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 Time: 60
Cook Time:
Serves: 8
Calories:
Carbs:
Fat:
Protein:

Source: Tesco magazine December 1999

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