Turkey Gravy
Cowbridge Kitchen
About This Recipe
When it comes to making gravy there are many varieties to choose from, Onion Gravy, Chicken Gravy or this standard gravy made to go perfectly with your Sunday lunch or Christmas Lunch.
You need to put a bit of time and effort into this recipe as we are going to be making our own Vegetable Stock, or you can just use Vegetable stock cubes.
But making this gravy with all of the flavours from your vegetables and juices from the turkey really makes a difference to the taste.
2hr 30 mins Prep time
including making a stock
30 mins Cooking time
Time
This is based on 248ml
1 cup
Calories: 79
Protein: 0g
Fat: 2g
Carbohydrates: 12g
Fiber: 0g
Sugar: 0.2g
Nutrition
Servings
Anybody can have a go at this recipe, but a novice might struggle with this
Difficulty
This has been costed on the assumption that you are using left over vegetable trimmings for the Vegetable Stock.
Cost to make:
£3.82 / $4.84 (Est.)
Equipment:
Shop...
Traditional Christmas Day Gravy
If there is one time of the year when food features as a family occasion it is Christmas time, the whole festive experience focuses on fine food and fine drink (For the adults).
So Christmas lunch has to be perfect and this Christmas gravy recipe is going to become a firm family favourite.
Made with the vegetable stock and rich meat juices the gravy is going to compliment your Christmas lunch perfectly.
Cuisine: British
ingredients
1 chopped up leek
3 litres Water
4 Chicken Stock Cubes
1 tablespoon veg Bouillon.
2 Bay Leaves
1 tablespoon of dry sage
90 g Fat or 110 ml Turkey Fat
90 g Flour
2 Beef Stock Cubes
Gravy Browning
Salt & Pepper
Cooking Instructions
- Bring 3 litres of water to a simmer. Grind the 4 chicken stock cubes into the water.
- Add the Vegetable Bouillon and Sage.
- Season with the salt and pepper then get all of the vegetables into the water.
- Bring this stock to the boil , and then simmer for 2 -3 hours or until the volume is reduced to 2 litres.
- When the stock has been simmering for 2 - 3 hours it is time to get the turkey fat from the turkey baking tray into a cast iron casserole dish.
- Drain the Vegetable stock through a colander into a separate pan.
- Add the flour to the turkey fat and whisk to form a roux.
- Start to add the vegetable stock a part at a time until either all of the stock is used or the gravy is the correct consistency.
- Dissolve the beef stock cubes in a little hot water then add this paste to the gravy.
- Mix well with a whisk.
- Add a splash of gravy browning to bring the gravy to a light brown colour.
- Let this simmer for 30 minutes.
Christmas is all about great food and this Gravy is a real treat over your Christmas Lunch.
