Turkey Gravy

Serves 8

INGREDIENTS:

turkey roasting juices

50g butter

50g flour

200ml turkey stock

2 tbsps. red currant jelly

100ml single cream (optional)

METHOD:

Pour the juices from the roasting tin, into a bowl and spoon off any fat that has settled on the top.

Place a saucepan over a mdium heat and melt the butter, once melted whisk in the flour, and stir for a couple of minutes to make a roux.

Pour the turkey juices into the saucepan, bring to a simmer and keep whisking until all the roux has dissolved and the juices are becoming thick. Then whisk in the stock and red currant jelly. Bring to the boil, then reduce the heat and allow to simmer for five minutes.

If you’re using cream, add the cream after four minutes and allow the gravy to simmer for another minute.