Turkey gravy recipe
- Cuisine: Modern Australian
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
2 tbsp plain flour
3 cups turkey stock (see below)
1–2 tbsp dry sherry or port
Salt and freshly ground black pepper, to season
After baking a turkey, pour off the excess turkey drippings, leaving about ¼ cup. Add the butter and melt over a moderate heat. Stir in the flour and cook for 3 minutes, until browned lightly. Stir in the stock, scraping up the crusty pan residue. Bring to the boil then simmer for 3 minutes, until thickened. Stir in the sherry or port and strain.
Adjust the seasonings, adding salt and pepper if necessary, and skim excess fat from the top. Serve piping hot in a gravy boat or jug.
Makes 3 cups
SBS Cook’s Notes
This recipe has been reproduced with minor SBS recipe style changes.| Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Turkey gravy recipe then browse more Modern Australian recipes, sauce and dressing recipes, christmas recipes, margaret fulton christmas recipes, traditional christmas dinner recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
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