- preparation 10 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 30 g butter
- 2 tbsp plain flour
- 3 cups turkey or chicken stock
- 1–2 tbsp dry sherry or port
- salt and freshly ground black pepper, to season
Makes 3 cups
Instructions
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.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.
Cook’s Notes
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 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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