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Christmas day gravy

Christmas day gravy

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Christmas day gravy

Finished with a splash of booze

Finished with a splash of booze

Serves 12

Cooks In40 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 67 3%

  • Fat 2.6g 4%

  • Saturates 0.7g 4%

  • Sugars 3.6g 4%

  • Salt 0.1g 2%

  • Protein 4g 8%

  • Carbs 7g 3%

  • Fibre 1g -

Of an adult's reference intake


  • 1 x veg trivet , (see Jamie’s easy turkey recipe)
  • 2 heaped tablespoons plain flour
  • 1.5 litres organic chicken stock
  • 1 splash of red wine, vin santo, sherry or port , optional
  • 1 tablespoon cranberry or redcurrant jelly


  1. The first step is done – your amazing veg and giblet trivet from roasting the turkey. Start by angling the tray and using a spoon to skim away about three-quarters of the excess fat (you can keep this for another day).
  2. Place the tray on a medium heat on the hob and stir in the flour with a wooden spoon, scraping up all the sticky bits from the base and sides of the tray.
  3. Once combined, pour in the stock, or you can even use cooking water you’ve saved from your veggies. Bring to the boil, then leave to simmer gently for about 30 minutes, or as long as it needs to get to the consistency you desire. As it simmers, if any fat or foam rises to the surface, simply skim it away.
  4. If you want to add extra flavour, a swig of red wine, Vin Santo, sherry or port will work a treat. I also like to add a spoonful of jam or jelly for a touch of sweetness.
  5. When you’ve reached the consistency you want, pour the gravy through a coarse sieve into a saucepan, pushing all that goodness through with the back of a ladle, then keep warm over a low heat until you’re ready to serve.

Watch the video: Gordon Ramsay - Christmas Turkey with Gravy