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nigella's turkey gravy?

  • 24-12-2005 12:39pm
    #1
    catspring
    Closed Accounts Posts: 372 ✭✭


    hey folks. does anyone have nigella lawson's "feast" cookery book? if so could you please post the recipe for turkey gravy? it's the one that uses the giblets - sorry can't remember more details. i left my book in dublin, and am now in donegal and would really like to make the gravy again this year cos it's great. thanks for your help!

    edit: sorry, just found it on line. herree it is if anyone wants to try it
    Nigella Lawson's Traditional Turkey Gravy
    Serves 8
    Preparation time: 2 hours for the stock
    Cooking time: 15 minutes
    Ingredients
    Giblets from the turkey
    4 black peppercorns
    1 bouquet garni
    1 onion, peeled and halved
    1 carrot, peeled and quartered
    1 stick of celery, chopped
    1–2 rashers bacon, chopped
    1.5 litres water
    1 tsp salt
    2 tbsp plain flour
    15g butter
    2 tbsp Marsala
    Instructions
    Make the stock: put the giblets (not the liver) in a pan with the peppercorns, bouquet garni, onion, carrot, celery and bacon, cover with the water and sprinkle over the salt. Bring to the boil, cover, lower the heat and simmer for a couple of hours. Strain into a jug. Set aside if you're doing this in advance, or get on with the next stage, which takes place when the turkey's resting.
    Skim the fat from the roasting tin and discard. Pour off most of the juices into a jug, leaving about 2 tbsp in the tin. Put the tin on a low heat. In a bowl, mix the flour gradually with 4 tbsp of the juices poured from the pan. When it's a smooth paste, stir it back into the pan. Cook for a couple of minutes, scraping up any bits from the bottom, making sure the pan's not so hot it burns. Still stirring, gradually pour in 800ml of the stock, more if it seems thick, bearing in mind you may be adding the liver. Leave the gravy cooking gently, stirring occasionally.
    Meanwhile, melt the butter in a small pan, toss the liver in it for 1–2 minutes, then remove and chop finely. Add to the gravy with the Marsala, cook for a few minutes, then serve.


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