This is an
excellent gravy to serve with your Christmas, Thanksgiving or Easter Turkey and
can also be made using chicken giblets.
approx 600ml/20fl.oz (serves 4)
giblets, place in a large saucepan with 600ml/20fl.oz. Water, a good splash of
sherry, half an onion (peeled and halved) and orange (unpeeled and halved), 1
teaspoon of dried mixed herbs or a large bushy sprig of thyme and a bay leaf,
salt, pepper and a teaspoon of Worcestershire sauce.
the boil then reduce the heat to VERY low, partially cover and leave to simmer
very gently for at least 2 hours adding any cooking juices from the roasting tin
and more sherry or water to maintain the level.
giblet stock into a clean saucepan, taste and if necessary add 1
stock cube and adjust the seasoning. Bring back to simmering point then thicken
with a little cornflour mixed with water or gravy granules. Serve hot.
Turkey Tips and Quantities
| Christmas Recipes