Adding a fortified wine like Madeira or sherry to the turkey juices along with some chicken stock makes a rich gravy. Use red or white wine if you don’t have either – it’s a classic turkey gravy recipe where you add stock to the turkey juices left in the pan and thicken it with flour so it can be adapted easily.
2 tablespoons flour
150ml Madeira or dry sherry
700ml hot chicken stock mixed with the degreased juices from the turkey pan
1 tablespoon Dijon mustard (or any favourite mustard)
1. Place the flour in a jug or bowl. Add the madeira or sherry slowly stirring all the time (this is called a ‘slurry’ in sauce making!).
2. When you have a smooth mixture add it to the hot stock in a large saucepan, stirring all the time. Turn the heat to low, add the mustard and cook for 5-10 minutes until the flour has cooked out of the sauce and it doesn’t taste floury.
– Use red or white wine instead of madeira or sherry.
– Make up the chicken stock from a cube. Use turkey stock if you can find it instead.
– How do you degrease the turkey juices? Remove the turkey from the baking dish and gently spoon off any fat from the remaining liquid in the pan. Leaving it to cool a little will help (while the turkey is resting). Or mop the surface gently with paper towel.