Christmas Gravy
by Mary Berry on Dec 19, 2022
The gravy is so important for the Christmas meal. Use good stock made from the giblets. The day before, heat the giblet stock in a saucepan. Taste the stock, if it is a little weak in flavor, add a chicken stock or chicken bouillon cube and stir to dissolve.
This is a stress-free, make ahead gravy that you can finish on the day.
This recipe appears in Mary Berry's Ultimate Christmas.
This is a stress-free, make ahead gravy that you can finish on the day.
This recipe appears in Mary Berry's Ultimate Christmas.
- Servings
- 8 servings
Ingredients
- ¼ cup butter
- 6¾ tbsp or ½ cup plain flour
- 3¼ cups turkey or chicken stock
- Dash Worcestershire sauce
- Gravy browning sauce (optional)
Instructions
-
Melt the butter in a large saucepan. Add the flour and stir over the heat for a few seconds. Whisk in the hot giblet stock. Bring it up the boil, whisking until smooth and thickened. The consistency will be thick. Leave to cool and chill in the fridge, ready for Christmas day.
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Pour off the turkey juices into a jug. The fat and juices will separate. Skim and discard the turkey fat (which will be floating at the top). Measure 1 ¼ cups of turkey juices.
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Put the gravy into a saucepan, then add the turkey juices and bring up to the boil. Add Worcestershire sauce to taste and a little gravy browning, if you like a darker gravy color.
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Serve with the turkey.