Festive Gravy
A Rich and Delicious Gravy
A good gravy has the power to transform a meal. Our festive gravy is just that and can be made in advance, simply reheating on the day to save you time. Its rich taste is the perfect accompaniment to your delicately flavoured turkey.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
1
Carrot
1
Turkey Stock Powder
50
Plain Flour
(Contains Cereals containing gluten)
¼
Rosemary
½
Thyme
Not included in your delivery
1
Water
3
Olive Oil
Nutritional information
Instructions
Preheat your oven to 200°C. Halve, peel and chop the onion into quarters. Roughly chop the carrot into thick rounds (use a carrot from the bag we sent you, no need to peel). Heat the oil (see ingredients for amount) in a large saucepan on medium-high heat. Once hot, add the whole thyme and rosemary sprigs (see ingredients for amount, you'll need some of the rosemary and thyme later on). Add the onion and carrot and fry until nicely browned, 15-20 mins, stirring occasionally.
Once the veg is browned all over, add the flour (see ingredients for amount - you need some of the flour for the potatoes) and stir until it's all well coated. Cook for 30 secs then slowly pour in the boiling water (see ingredients for amount). Stir continuously to avoid any lumps. Stir in the turkey stock powder until dissolved. Bring back to the boil, then reduce the heat to medium. Simmer gently for 25-30 mins, or until reduced and nicely thickened. TIP: Add a splash of water if it gets a little too thick for your liking or simmer for longer if you prefer a thicker gravy.
Once thick and glossy, drain your gravy through a sieve into a large mixing bowl. Use a large spoon to squeeze out all the liquid from the veggies, then discard the veg. Allow the gravy to cool, then cover and refrigerate.
