Don't let those precious turkey giblets go to waste! This rich, velvety gravy makes the most of every part of your bird, creating the perfect accompaniment to your Christmas feast. Made with fresh herbs and a splash of red wine, this traditional recipe transforms simple ingredients into pure festive luxury. Best of all? You can prepare the base while your turkey cooks, making Christmas dinner coordination that bit easier.
Ingredients
- Turkey giblets
- 1 bay leaf
- 1 sprig of thyme
- 25g of whole black peppercorns
- 1 white diced onion
- Juices from the turkey
- 25g of plain flour
- Red wine
- Cornflour to thicken (if required)
- Salt and pepper
Steps
- Remove the giblets (or ask your butcher to) and place them in a saucepan filled with water, along with the onions, thyme, peppercorns and bay leaf. Allow to simmer for up to 2 hours. Strain and season well.
- Once the turkey is almost cooked, strain all the juices, skim the fat off and retain the juices. Add the flour and blend with the juices over a gentle heat until it turns golden brown and it has a smooth texture.
- Add a small amount of red wine and cook off the alcohol. Boil for 3-4 minutes stirring all the time to remove any lumps and until the gravy thickens. Add a cornflour slurry if it needs to thicken more. Season to taste and serve.
