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Who doesn't love a generous helping of gravy at Christmas? A simple gravy that makes use of all your loose ends to cut down on food waste, this is rich and deep in flavour and will be a hit at the dinner table. Bring it to the next level by mixing it with flavoursome turkey juices - just make sure to skim the fat before adding. See method
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Melt the butter in the oil in a large saucepan. Add the carrots and fry over a high heat, stirring often, for 5 mins or until darkened. Add the onions, lower the heat and fry for a further 10-12 mins until the onions are golden brown.
Stir in the flour until it loses its dusty appearance, then add the rosemary, onion skins and stock. Bring to the boil, then simmer fiercely for 10 mins. Give the veg a good mash with a potato masher, then simmer for 10 mins more. Sieve; season to taste. Reheat in a microwave or on the hob to serve.
To add the turkey juices, pour the juices from the cooked turkey tin into a jug. Let them settle for a few mins, spoon off the fat that has risen to the top, then add the juices into the gravy when you reheat.
Go veggie: Use vegetable stock cubes instead of chicken stock cubes.
Freezing and defrosting guidelines
This gravy will keep chilled in the fridge for 2-3 days or freeze for up to 3 months. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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